Description
Grapes: 85% Cartoixà (aka Xarel•lo), 15% Macabeu
Making of: the grapes are destemmed and pressed. After settling (debourbage) for 24 hours, the clear must is racked into and stainless steel tanks, where it ferments naturally for 18-20 days at low temperatures (around 14-15ºC). The wine spends 9 months in tanks with weekly lees-stirring (batonnage) to obtain a lush, smooth texture. No fining or filtration, no sulfur added.
Personality: a mixture of yellow peach, apricots and tropical fruits like pineapple, lychee and papaya. Generous, well-structured palate with zesty citrus freshness. A wine to enjoy every day, on its own or with light dishes like salads, fish, or vegetables.
The Celler 9+ vineyards are located only a few kilometers from the Mediterranean coast and benefit from its warm and mild climate – there’s enough rainfall, and the constant breeze called Marinada cools off and dries the grapes, helping them to stay healthy and ripen evenly.
The farm focuses on indigenous grapes and maximum sustainability. As Celler 9+’s winemaker asserts, “Our philosophy is that the future will be environmentally friendly and sustainable … or there won’t be one at all.
Besides grapes, Moisès’ farm also cultivates other traditional Mediterranean crops like olives, carob and grain.
The name Celler 9+ refers to Nou de Gaià, the village where the winery is located – Nou in Catalan means New and also the number nine. And the plus sign symbolizes positivity and the will to grow.
