Wine Description

Quíbia is a fantasy name, like Xanadu or Shangri-La, that refers to an imaginary place where there are no known limits or boundaries…a name that is perfectly appropriate for this white wine made partially from red grapes!  The exact recipe varies every year, but this vintage is made from 50% Premsal and 50% Callet grapes fermented in stainless steel followed by three months of aging on the lees.

Tasting Notes

Enticing straw-lemon in color with greenish reflections, Quíbia offers intriguing notes of white peach, pear, sea brine, and jasmine.  On the palate, the wine is weighty with creamy texture and concentrated flavors but is simultaneously fresh, delicate, and well-balanced.  This wine pairs beautifully with mussels Provençal, diver scallops, and peasant-style potatoes.

Vineyard Characteristics

Production area/name of vineyard:	Felantix/The Son Bennassar vineyard
Size of vineyard (acres):	12.5
Soil composition:	Calcareous silt with presence of iron oxides
Training method:	Gobelet
Elevation (feet):	330
Vines/acre:	1,422
Yield/acre (tons):	2.4
Exposure:	Northwestern
Year vineyard planted:	1991

Winemaking & Aging

Varietal composition:	50% Premsal and 50% Callet
Harvest time:	September
First vintage of this wine:	2006
Number bottles produced of this wine:	30,000
Fermentation
Fermentation container:	Cement and stainless steel tanks
Length of alcoholic fermentation (days):	14
Fermentation temperature (°F):	63
Length of maceration (days):	3 months on lees
Malolactic fermentation:	No
Aging
Aging container:	Cement tanks
Size of aging container:	100 HL
Length of aging before bottling:	3 months
Analytical Data
Alcohol:	12.5%
pH level:	3.1
Residual sugar (grams/liter):	1.6
Acidity (grams/liter):	6.1

Reviews

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