The Albet i Noya Tempranillo Clàssic 2010 is elaborated with 100% Ull de Llebre (Tempranillo). Fermented for 6 days at 22ºC. Macerated during 8 days and pumped over twice daily. Not clarified nor cold stabilised. It was lightly filtered before bottling. Elaborated with four days of carbonic maceration, controling the fermentation temperature and using only the wine racked off without pressing the skins. It was bottled after five months in stainless steel vats. This young wine, due to its process of elaboration will offer the genuine aromas and taste of the Tempranillo variety for the first two years after bottling. Serve at 13°C, preferably with consistent meals. Suitable for Vegans.
What the critics say...
Peñin Guide: 90 points(01/01/2012)
Cherry red colour, violet rim. Expressive scents, fresh fruit, red fruit, floral. On palate, tasty, fruity, good acidity.
Whilst the origins of viticulture at Can Vendrell go back to the middle ages, it was not until 1903 that the Albet family established itself at the estate. Joan Albet i Rovirosa came to Can Vendrell to oversee the replanting of the estate after the Phylloxera plague. This process involved planting... American rootstock and grafting the desired variety onto that rootstock. After replanting the vineyards he stayed on as manager of the 210 hectare estate of which 90 hectares were vineyards.
It was the current generation, Josep Maria and Antoni, who introduced organic farming methods to the vineyards. Josep Maria took over the management of the estate after his father's death in 1972 and at the end of the seventies started producing his first organic wines. With the success of that first wine produced specifically for the Danish market, they gradually moved the entire estate over to organic farming.
In 1986 the current company was established. Albet i Noya S.A.T. was set up by Josep Maria and his brother Antoni Albet i Noya, and their mother, Núria Noya i Rafecas. The family also finally acquired the estate that they had been farming for three generations. At this point, they began a long process of continuous rennovation of the cellar, as well as switching 100% of the estate over to organic farming methods.
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