Winery: Celler Rialla                                  

Region: Batea – D.O. Terra Alta

Vintage: 2024                                    

Bottle: 75 cl                                                    

Grape Varieties: 100% White Grenache

Type: Young White Wine

Alcohol Volume: 13.5% vol.

Serving Temperature: 6º - 8º

Production:

Harvest is at the end of September; fermentation takes place in stainless steel deposit at a controlled temperature of 15-18ºC. The wine rests on its fine lees, carrying out periodic battonnage.

Clarified with pea protein that brings out more of their Mediterranean character.

Despite their short existence, both red and white wines have already been awarded a silver medal in the Grenaches du Monde 2018.

Tasting Notes:

Lively young wine, bright and clean straw yellow colour. Fresh, very clean aromas of white fruit, citric, and tropical notes with a touch of minerality. Volume and smoothness with concentrated fruit and balanced acidity

Note: Enjoy it now in its youth or over the next 1-2 years. A gastronomic wine ideal for pairing with salads, foie, rice, shellfish, and white meats.

Celler Rialla is a small project started in 2016 by three young local entrepreneurs, Susanna, Sergi and Roger. A young team that has proved a nice success in making wine while enjoying the challenge and passion that have been transmitted to them since their childhood, having grown up between vines, from their own families dedicated to the wine business.

They produce monovarietal wines from the black and white Grenache, the autochthonous variety par excellence and the most planted in the Terra Alta area, a viticultural area to the south in the province of Tarragona. Here, the vines enjoy the balance of the Mediterranean climate with continental influence, low pluviometry, and soils composed of chalky clay very poor in organic matter, all of which combine to create the ideal growing environment for the Grenache.

They work their own land, which consists of vines that are 25-35 years old and located in the village of Batea, at an altitude of 350-450 metres. At the moment, they are making their wines at a friend’s celler until they make the building of their own celler a reality.