The Pd'a de Solergibert 2010 is the result of our oldest and better home vineyards.
The grape is harvested in the morning. A large selection of grapes is slightly pressed to remove a small proportion of the must juice which is naturally racked and fermented in acacia barrels where it is kept during four months in contact with its fine lees. Batonage is done regularly to achieve the maximum oiliness and the maximum expression of the Picapooll variety without masking the new acacia wood.
Pairing: Fish Stew, Omelets, Pasta, Soups and Creams.
Solergibert family remains faithful to the tradition of winemakers with the specific objective of recognizing Artés values that had succeeded, and adapt to the innovations of varieties that already have a reputation and that the Pla de Bages... earn quality not forgetting the indigenous varieties that had a great reputation.
Until now, 10 generations are cultivated with vineyards, and has been in the last 15 years that all the vineyards have been replanted and the winery has been renovated to improve the quality of the wines.
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