At Pardas we are "Xarellists" and Aspriu is no exception. It is already the winery's third Xarel·lo wine. Our trust in this grape is absolute, and when that happens, producing a Vineyard Wine (Vi de Vinya) becomes inevitable. When working primarily with one grape, the only possible and authentic path to achieving differentiated wines is to believe in and rediscover the possibilities offered by our diversity of soils and micro-climates.
The singular and non-transferable place defines the wine.
Knowing how to interpret nature is, therefore, the challenge.
The place over the variety, over the winegrower.
"La Lola" is a 1.2-hectare south-facing Xarel·lo vineyard located at Serral del Titet, on the Can Comas estate. It is composed of three distinct plots of different ages and rootstocks (41-B, Rupestris de Lot, and 161-49). The borders and the stream that surround it on two sides determine a single viticultural unit, a singular micro-climate. Xarel·lo requires clay and lime, which it finds here in varying proportions and amounts. The petrocalcic bedrock from which the soil originates is found at different depths. This soil, poor in organic matter and with low water retention, makes the vines suffer in summer. No-till farming gives us a well-structured terroir and a desired communion between cultivation and nature.
2500 kgs./ha
100% Xarel·lo
Harvest and manual selection of grapes in the vineyard.
09/09/2018
504 bottles 750 ml.
Wine ferments in a used barrel. Ages for 6 months. Rests for 3 months in tank. Not clarified. Plate filtration.
8/06/2018
Alcohol content: 11.75 % vol.
Acidity: 4.40 g/l
Volatile acidity: 0.22 mg/l
SO2 T: 21/41 mg/L
PH: 3.10
"La Lola" is a 1.2-hectare south-facing Xarel·lo vineyard located at Serral del Titet, on the Can Comas estate. It is composed of three distinct plots of different ages and rootstocks (41-B, Rupestris de Lot, and 161-49). The borders and the stream that surround it on two sides determine a single viticultural unit, a singular micro-climate. Xarel·lo requires clay and lime, which it finds here in varying proportions and amounts. The petrocalcic bedrock from which the soil originates is found at different depths. This soil, poor in organic matter and with low water retention, makes the vines suffer in summer. No-till farming gives us a well-structured terroir and a desired communion between cultivation and nature.
2500 kgs./ha
100% Xarel·lo
Harvest and manual selection of grapes in the vineyard. Harvested on 20/08/2017. Press yield of 55%. Settled at 12ºC. The wine ferments in a 625-liter concrete egg and in a 500-liter barrel.
55.4% fermenting in concrete tanks for 8 months. 44.6% fermenting and aging on its lees in new 500-liter barrels.
558 bottles 750 ml.
Ages for 7 months. Rests for 2 months in tank. Not clarified. Plate filtration.
8/06/2018
Alcohol content: 12.50 % vol.
Acidity: 4.20 g/l
Volatile acidity: 0.43 mg/l
SO2 T: 21/53 mg/L
PH: 3.11
"La Lola" is a 1.2-hectare south-facing Xarel·lo vineyard located at Serral del Titet, on the Can Comas estate. It is composed of three distinct plots of different ages and rootstocks (41-B, Rupestris de Lot, and 161-49). The borders and the stream that surround it on two sides determine a single viticultural unit, a singular micro-climate. Xarel·lo requires clay and lime, which it finds here in varying proportions and amounts. The petrocalcic bedrock from which the soil originates is found at different depths. This soil, poor in organic matter and with low water retention, makes the vines suffer in summer. No-till farming gives us a well-structured terroir and a desired communion between cultivation and nature.
2500 kgs./ha
100% Xarel·lo
Harvest and manual selection of grapes in the vineyard. Press yield of 55%. Settled at 12ºC. The wine ferments in a 625-liter concrete egg and in a 500-liter barrel.
55.4% fermenting in concrete tanks for 8 months. 44.6% fermenting and aging on its lees in new 500-liter barrels.
1,360 bottles 750 ml. and 64 magnums.
Harvested on 31/08/2015. Ages for 7 months. Rests for 2 months in tank. Not clarified. Plate filtration.
8/06/2016
Alcohol content: 12.50 % vol.
Acidity: 4.40 g/l
Volatile acidity: 0.48 mg/l
SO2 T: 22/74 mg/L
PH: 3.11
"La Lola" is a 1.2-hectare south-facing Xarel·lo vineyard located at Serral del Titet, on the Can Comas estate. It is composed of three distinct plots of different ages and rootstocks (41-B, Rupestris de Lot, and 161-49). The borders and the stream that surround it on two sides determine a single viticultural unit, a singular micro-climate. Xarel·lo requires clay and lime, which it finds here in varying proportions and amounts. The petrocalcic bedrock from which the soil originates is found at different depths. This soil, poor in organic matter and with low water retention, makes the vines suffer in summer. No-till farming gives us a well-structured terroir and a desired communion between cultivation and nature.
2500 kgs./ha
100% Xarel·lo
Harvest and manual selection of grapes in the vineyard. Press yield of 55%. Settled at 12ºC. The wine ferments in a 625-liter concrete egg and in a 500-liter barrel.
55.4% fermenting in concrete tanks for 8 months. 44.6% fermenting and aging on its lees in new 500-liter barrels.
1,114 bottles 750 ml. 60 magnums.
Ages for 7 months. Rests for 2 months in tank. Not clarified. Plate filtration.
10/07/2015
Alcohol content: 13.00 % vol.
Acidity: 4.45 g/l
Volatile acidity: 0.55 mg/l
SO2 T: 22/68 mg/L
PH: 3.09
"La Lola" is a 1.2-hectare south-facing Xarel·lo vineyard located at Serral del Titet, on the Can Comas estate. It is composed of three distinct plots of different ages and rootstocks (41-B, Rupestris de Lot, and 161-49). The borders and the stream that surround it on two sides determine a single viticultural unit, a singular micro-climate. Xarel·lo requires clay and lime, which it finds here in varying proportions and amounts. The petrocalcic bedrock from which the soil originates is found at different depths. This soil, poor in organic matter and with low water retention, makes the vines suffer in summer. No-till farming gives us a well-structured terroir and a desired communion between cultivation and nature.
2500 kgs./ha
100% Xarel·lo
Harvest and manual selection of grapes in the vineyard. Press yield of 55%. Settled at 12ºC. The wine ferments in a 625-liter concrete egg and in a 500-liter barrel.
55.4% fermenting in concrete tanks for 8 months. 44.6% fermenting and aging on its lees in new 500-liter barrels. Not clarified. Plate filtration.
1,327 bottles 750 ml. 103 magnums.
Ages for 9 months in barrel and 8.5 in concrete egg.
21/07/2014
Alcohol content: 13.00 % vol.
Acidity: 4.10 g/l
Volatile acidity: 0.45 mg/l
SO2 T: 22/76 mg/L
PH: 3.15
"La Lola" is a 1.2-hectare south-facing Xarel·lo vineyard located at Serral del Titet, on the Can Comas estate. It is composed of three distinct plots of different ages and rootstocks (41-B, Rupestris de Lot, and 161-49). The borders and the stream that surround it on two sides determine a single viticultural unit, a singular micro-climate. Xarel·lo requires clay and lime, which it finds here in varying proportions and amounts. The petrocalcic bedrock from which the soil originates is found at different depths. This soil, poor in organic matter and with low water retention, makes the vines suffer in summer. No-till farming gives us a well-structured terroir and a desired communion between cultivation and nature.
2500 kgs./ha
100% Xarel·lo
Harvest and manual selection of grapes in the vineyard. Press yield of 55%. Settled at 12ºC. The wine ferments in a 625-liter concrete egg and in a 300-liter barrel.
54% fermenting in concrete tanks for 8 months. 46% fermenting and aging on its lees in new 300-liter barrels. Not clarified. Plate filtration. Open pore size.
1,199 bottles.
Ages for 7.5 months in barrel and 8.5 in concrete egg.
22/08/2013
Alcohol content: 13.60 % vol.
Acidity: 4.24 g/l
Volatile acidity: 0.55 mg/l
SO2 T: 24/74 mg/L
PH: 3.07
"La Lola" is a 1.2-hectare south-facing Xarel·lo vineyard located at Serral del Titet, on the Can Comas estate. It is composed of three distinct plots of different ages and rootstocks (41-B, Rupestris de Lot, and 161-49). The borders and the stream that surround it on two sides determine a single viticultural unit, a singular micro-climate. Xarel·lo requires clay and lime, which it finds here in varying proportions and amounts. The petrocalcic bedrock from which the soil originates is found at different depths. This soil, poor in organic matter and with low water retention, makes the vines suffer in summer. No-till farming gives us a well-structured terroir and a desired communion between cultivation and nature.
2500 kgs./ha
100% Xarel·lo
Harvest and manual selection of grapes in the vineyard. 12-hour pre-fermentation maceration with skins. Settled at 12ºC. Cold pressing of the must to avoid oxidation. Press yield of 55%.
54% fermenting in concrete tanks for 8 months. 46% fermenting and aging on its lees in new 300-liter barrels. Not clarified. Plate filtration. Open pore size.
1,554 bottles.
Harvested on September 8, 2011.
03/07/2012
Alcohol content: 13.70 % vol.
Acidity: 4.37 g/l
Volatile acidity: 0.45 mg/l
SO2 T: 23/90 mg/L
PH: 3.00
"La Lola" is a 1.2-hectare south-facing Xarel·lo vineyard located at Serral del Titet, on the Can Comas estate. It is composed of three distinct plots of different ages and rootstocks (41-B, Rupestris de Lot, and 161-49). The borders and the stream that surround it on two sides determine a single viticultural unit, a singular micro-climate. Xarel·lo requires clay and lime, which it finds here in varying proportions and amounts. The petrocalcic bedrock from which the soil originates is found at different depths. This soil, poor in organic matter and with low water retention, makes the vines suffer in summer. No-till farming gives us a well-structured terroir and a desired communion between cultivation and nature.
2500 kgs./ha
100% Xarel·lo
Harvest and manual selection of grapes in the vineyard. 12-hour pre-fermentation maceration with skins. Settled at 12ºC. Cold pressing of the must to avoid oxidation. Press yield of 55%.
66% fermenting and aging in concrete tanks for 6 months. 33% fermenting and aging on its lees in new 300-liter barrels for 5 months. Not clarified. Plate filtration. Open pore size.
1,300 bottles.
Harvested on September 12, 2010.
18/07/2011.
Alcohol content: 13.32 % vol.
Acidity: 4.50 g/l
Volatile acidity: 0.40 mg/l
SO2 T: 24/88 mg/L
PH: 3.07
