Blend of Sauvignon Blanc & Semillon.
Light yellow straw. Notes of vanilla, quince and apricot. Fine and silky palate, with a nervous entry and a long and salty finish. Pear notes.
Organic farming. Manual harvesting in small boxes of 10kg. A part of the wine has been fermented in new French oak barrels, with a certain period of aging on lees. The rest of the wine has been elaborated in small stainless tanks of 25 hl and in stone carved vats from 12th century.
20.900 bottles of 75cl. and 190 Magnums produced.
The winery was born with a clear experimental vocation, aiming to obtain high quality wines from a mountainous vineyard above Talarn municipality, in Catalunya Lleida Province.
The property consists of 95 hectares, only 25 hectares are vine growing planted in high density and low production ratios varieties such as Cabernet Sauvignon, Cabernet Franc, Merlot, Pinot Noir, Syrah, Petit Verdot for red, and Sauvignon Blanc, Riesling, Semillon and Albariño for white. Annual production total is around 90,000 bottles only.
Vineyards at more than 1,000 m high in the Pyrenees, the altitude of the vineyard, the good aeration of the vines and the high acidity that the weather and the terroir bring to our wines are the best natural protective agent we can count on, something that the 12th century monks already had the intuition about.
After a year of empiricism and experimentation, fermentation vats of medieval origin are now being used to ferment part of both our white and red wines. Working with yeasts from the terroir is one of the particularities that results into a wine much more genuine and honest in accordance with our landscape.
In the case of our Quest wine and Taleia Brisat wine, the whole fermentation process takes place in these stone vats.
The winery was the first to use cold/heat transfer from geothermal activity in all its processes in an effort to reduce energy consumption and environmental impact. The winery is also designed to function by gravity in all its processes and has the most advanced winemaking technology in the region.
We are currently in the process of being recognized as an ecological winery, since we do not use pesticides, herbicides, fungicides or any type of harmful soil treatment.
Castell d'Encus wines are present in more than fifteen 3 Michelin stars restaurants around the world.