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White Wines

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  1. Eladio Piñeiro Envidiacochina

    SIGHT: Straw, light golden yellow with glints of green, neat and shiny. The movement of the glass allows for abundant leg.

    SMELL: Intense and frank, ripe white and yellow stone fruits; citric undertones on a floral background; a minerality that blends in with its aging on lees and an herbal touch.

    TASTE: Fresh, ample, dry, unctuous, tasty. Fruit and citric undertones, salty and mineral remembrances, right levels of acidity, oily, well structured and full bodied Very long and persistent.

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  2. Schatz - Chardonnay

    Straw yellow in colour. Very aromatic, balsamic and exotic. Subtropical fruit (lychee, mango, kiwi, banana). White flowers (jasmine, orange blossom, gardenia). Good aging balance in barrel (soft toasted touches and a hint of delicate vanilla).

    Fresh, generous and full-bodied. A lot of subtropical and citrus fruits. Surprising and pleasant minerality. A perfectly balanced wine, intense, fine, honest with a lengthy and harmonic finish.

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  3. Eladio Piñeiro Frore De Carme

    SIGHT: Straw-like Yellow colour, bright and sharp trimmed.

    NOSE: Grass, melon, quince and apple with salty and balsamic notes. Smoky and buttery with a marine touch and a latent and fresh mineral notes.

    MOUTH: In mouth is dense and full bodied, well balanced in fruit and alcohol, glyceric and with plenty of nuances all supported by a great freshness and minerality, hay, brioche and chalk. Elegant, long and tantalising.

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  4. Ton Rimbau Porcellànic Xarel lo

    Tasting Notes: In appearance, this wine is of a golden colour. On the nose, we can find white fruits that mingle with the French oak aromas. On the palate, this wine is well-balanced (the authentic expression of common sense and craziness). It is elegant and soft and the pear and apple aromas combine well with those from the oak.

    Food Matching: All types of Mediterranean fish (blue or white), seafood rice dishes and stews such as Seared Garlic stew.

    Vinification: The fruit clusters were handpicked on fruit days and vinified following the canons of the Lunar Calendar 2011 – 2012. The majority of the clusters come from old vines and vineyards that have not been ploughed for more than 6 years. The SPIDERS in the vineyards act as a natural insecticide. There are approximately 15 spiders per hectare that weave webs with a width of 40 to 70 cm that reach from row to row trapping the much-feared Piral butterflies and moths. The weeds are cut away (this means no dust or fine particles are scattered into the air). The overripe xarel·lo clusters are lightly crushed in a vertical plate press. They are then macerated and fermented in stainless steel tanks at a low temperature to enable us to extract and maintain the aromas. The wine is then aged in new French oak barrels (Allier) for 9 months. After the barrel aging process, the wine is bottled in 750 ml ceramic containers (this material preserves the wine from the negative effects of light). The bottle is therefore corked, sealed with wax and stamped. The bottle aging process is done underwater in a vertical position in underground deposits in non-negative geobiological zones.

    Further Considerations: If the bottle has been shaken, laid down in a horizontal position or transported, it should be left for a minimum of 2 days to settle in a VERTICAL position. At no moment should the bottle be stored in a horizontal position, as the wine would be served in a hazy or non-clear state. Best served without disturbing the contents of the bottle. This is due to the fact the wine has not been filtered.

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  5. Ton Rimbau Porcellànic Xarel·lo Sur lie

    Tasting Notes: In appearance, this wine is of an intense golden colour. On the nose, we can find complex aromas of ripe fruits like those of apples and lychees that blend with the elegant spicy aromas from the new French oak barrels. On the palate, this wine is powerful, fresh and well-structured with a mouth-filling explosion of ripe fruits and finesse from the oak.

    Food Matching: This wine matches perfectly with Black rice (squid ink rice) and Fideuà (a type of noodle paella). The Oysters from the Delta are the best option. It also ideally matches with soft cheeses (Ton dels Til·lers).

    Vinification: he fruit clusters were handpicked on fruit days and vinified following the canons of the Lunar Calendar 2011 – 2012. The majority of the clusters come from old vines and vineyards that have not been ploughed for more than 6 years. The SPIDERS in the vineyards act as a natural insecticide. There are approximately 15 spiders per hectare that weave webs with a width of 40 to 70 cm that reach from row to row trapping the much-feared Piral butterflies and moths. The weeds are cut away (this means no dust or fine particles are scattered into the air). The overripe xarel·lo clusters are lightly crushed in a vertical plate press. They are then macerated, fermented and the wine is left on its fine lees in new French oak barrels (Allier) for 9 months at a low temperature to enable us to extract and maintain the aromas. The wine is then bottled in 750 ml ceramic containers (this material preserves the wine from the negative effects of light). The bottle is corked, sealed with wax and stamped. The bottle aging process is done underwater in a vertical position in underground deposits in non-negative geobiological zones. This wine does not contain any added sulphites.

    Further Considerations: If the bottle has been shaken, laid down in a horizontal position or transported, it should be left for a minimum of 2 days to settle in a VERTICAL position. At no moment should the bottle be stored in a horizontal position, as the wine would be served in a hazy or non-clear state. Best served without disturbing the contents of the bottle. This is due to the fact the wine has not been filtered.

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