The Pic de Solergibert 2010 has been harvested on the 23rd and 24th of September 2010. After a mild and slow pressing, we get 55% free-run juice. We do a treatment in cold and decant its thicker mother lees in a natural way for 16 hours. After this, it is placed into a new tank so that it begins its fermentation in stainless steel tanks for 23 days. 17% of this vintage has been left for 100 days in new French oak and fine grain barrels. Batonages are done weekly. It is later on chilled with the Picapoll grape variety without the barrel so that we finally get a great balance of fruit and wood and a maximum expression of the Picapoll grape.
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.
Alcohol abuse can be dangerous.
