Malvasia de Sitges was once an important variety, often used to make sweet wines around the town of Sitges. After phylloxera, the grape essentially vanished, only to make a slow comeback that began in the 1980's. Today, only a few hectares remain of the varietal. Ramón Parera and Jordi Arnan are one of the few that have been organically working with Malvasia de Sitges, and for some time. Initially, they were exclusively blending it into a cuvée called "Rupestris." They now believe the grape can stand on its own, and have recently introduced this brand new wine called "Blau Cru." We are thrilled to have you try the 2018 vintage of this wine, that just landed! Malvasia de Sitges is a grape with a lot of natural acidity, and the 2018 vintage captured exceptionally vibrant acidity. It also classically displays great minerality. So much so that Ramón has referred to it as a Mediterranean version of Riesling. While there are some similarities to Dry Riesling, Malvasia de Sitges in the hands of Celler Pardas stands out on its own. This wine is absolutely gorgeous, with aromatics of fresh white peach, lemon, and fruit blossom flowers. On the palate there is a core of citrus fruit, along with a medium-weight body, silky texture, and long vibrant finish. Contrary to Malvaia's of the past, this is a dry wine, aged in stainless steel on its lees for eight months. The racy acidity will keep you coming back for more, yearning for fresh seafood and summer porch gatherings.
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