Clos Maria Blanc
Clos Maria Blanc is an atypical wine of the DO Montsant. Its great complexity makes it very special and appreciate for accurate wine lovers. Clean, crystalline and bright yellow colour show its long and quite maturation. The nose is subtle and delicate, aromatic and persistent, highlighting his saline and mature character. This identity is accentuated on the passage through the palate with notes of white flowers and mineral notes, together to provoke a tactile sensation of warmth. On a second stage comes the ripe fruit with notes of peach. It envelops on the senses with a sweet and fatty touch that surprises keeping all the time a fresh and balanced bouquet.
Annual Production: 4,000 bottles (ALBAE Wine Club has access to 300 annually)
Type: Blanco (White)
Grape Variety: Coupage of 77% White Garnacha, 16% Muscat, 6% Viognier, and 1% Chenin Blanc
Ageing: Partially aged in new Frenck oak barrels, for 6 months. Blended after 12 months.
Winemaker: Antoni Sánchez-Ortiz
Bodega: Clos Maria
Region: Catalunya, Tarragona
Designation of Origin (DOP): Montsant
Micro-Climate: Continental with cooling Mediterranean sea breezes, hot summer days & cool nights. 450l average annual rainfall
Elevation: 600 meters above sea level
Age of Vines: 15-20 years old
Soil: 98% old slate (llicorella) & 2% granite
Viticulture / Farming: Organic Farming - Terroir Driven
• Drink now or keep for up to 3 years
• Pairs with Tapas, Manchego cheese, Humus and vegetable spreads, Fish, Poultry, Pasta or Pizza, most Legumes, any rice-based dishes, specially mediterranean ones such as Paellas, Arroz a Banda, Arroz Parellada, Arroz Negro, Arròs del Pinòs, etc.) but also Sushi and Sashimi or most fish and rice based Asian dishes.
• Ideal at 12/13 Celsius
Clos Maria is nestled away in a wild corner of the DO Montsant, on a protected natural reserve in the magic triangle between Siurana, Poboleda and Porrera. The Maria Valley Estate encompasses over 572 acres of land (230 hectares), 25 of which are planted (about 10 hectares), on 98% old slate (locally called llicorella) soils and 2% granite. The vineyards are terraced at varying altitudes and orientations, resembling natural amphitheatres. The heat-mitigating sea breezes and the unique composition of llicorella (slate) soils produce highly expressive wines.
All varieties are harvested separately at their optimum moment of aroma and acidity. The grapes are squeezed in a pneumatic press, controlling oxidation at all times. The skins macerate for a few hours inside the press to obtain the most aromatic molecules. Fermentation lasts about 20 days in stainless steel tanks, later the wine stays a few months of maceration and contact with the finest lees. The ageing is in tanks and French oak barrels. No sulphites are added for bottling to preserve the aromatic perception and the aromas’ threshold.
Toni Sánchez-Ortiz has worked extensively within the context of producing world- class wines; both as a winemaker and as a viticulturist in the renowned appellation of Priorat. Paying tribute to the origins of this region, he has specialized in working with Garnatxa and Carinyena, being awarded best red wine from DO Tarragona during his stint with Cellar La Boella. He has also worked in New Zealand, Australia, California and Germany. Toni is well known for creating remarkable wines with a unique personality, and a detailed focus of expression on particular varietal and site. He lives with the conviction that great wine results from an intimate knowledge of the land. Which stems from his additional experience in vineyard management and his climate warming thesis as a PhD graduate from Universitat Rovira i Vilgili. Here he spearheaded an extensive project titled Climatic Warming and Grape and Wine Composition in the Priorat DOQ. This research and thesis continues to deepen both his knowledge and his skills as a winemaker.