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VILLA CONCHI 0,0%
VILLA CONCHI 0,0 THE SPARKLING REVOLUTION, WITHOUTH ALCOHOL
VILLA CONCHI 0.0 arrives on the market, the first non-alcoholic sparkling wine made in the region, by Bodegas Villa Conchi.
Elaborated with a blend of Xarel Lo, Macabeo and Parellada, the wine is dealcoholized through a gentle and innovative system, eliminating the alcohol in the most respectful way with the original product, maintaining its aromas and structure in the palate.
Villa Conchi 0,0% is bright straw yellow in color with persistent bubbles. Very refreshing tropical notes with hints of citrus. Lively and fruity, it has a good balance of acidity and its medium-sized bubbles produce a pleasant mouthfeel. Fruity aftertaste, reminiscent of tropical fruits and a hint of citrus.
A tribute to the Terroir, without alcohol.
Tasting Notes
Colour: Brilliant green and gold colour. Elegant with fine bubbles.
Nose: Good intensity with fruit aromas and toasted nuances.
Palate: Fresh, warm, pleasant but vibrant fruit sensation with a round, long finish.
Food pairing: This 0,0% Sparkling is perfect as an aperitif. Also as an accompaniment for many types of Spanish tapas, salads, risotto, cheese (especially sheep's milk cheese) as well as with light fish-seafood dishes.
Vinificacion
Grapes are selected from the best vineyards in the region, and harvested at night to avoid high temperatures and premature fermentations. They are quickly transported to the winemaking cellar and refrigerated at 10ºC to avoid the colour of the skins dyeing the must. Once the must is pressed and each variety has fermented separately at a constant 16ºC to preserve its primary aromas, the the base wine goes through the alcoholic fermentation and then it is dealcoholised. This process is obtained through a spinning cone column system, with which the wine is separated into its different components, eliminating the alcohol in the most respectful way with the original product, maintaining its aromas and structure in the palate. The 30% of the original base wine is lost in the process
The Ageing
| Varietals | 30% Xarel.lo, 30% Macabeo, 30 % Parellada 10% Chardonnay |
|---|---|
| Vine Age | Over 25 Years. |
| Fermentation Temperature | 16ºC. |
| Maceration Period | 9 Days. |
| Time in Bottle | Minimum 12 Months |
| Alcohol content (vol) | 0,0% vol |
| Acidity total (gr/l) | 6,47 g/L |
| pH | 3.04 |
| SO2 free (mg/l) | 14 mg/L |
| Winemaker | Joan Rabadá. |
