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Alta Alella, Vora la Mar 2021

The best Pansa Blanca (Xarel-Lo) of Barcelona, full of floral and citrus aromas, with a slight saline touch that distinguishes it. Vora La Mar, third edition, continues to be as silky as ever on the plate, seducing your taste buds into pure bliss.

Origin:

Barcelona, Catalunya, Spain

Grape:

Pansa Blanca

ABV:

12%

Picasso Trail

Picasso's teenage years and early 20s in Barcelona

Producer Profile

Alta Alella is a family project that began more than twenty years ago with Josep Maria Pujol- Busquets and his wife Cristina Guillen, when they acquired the 19th century estates Can Genis. A family that has always been dedicated to viticulture. Josep Maria and Cristina have spent their whole lives sharing the wine and cava culture. Their daughters Mireia and Georgina grew up surrounded by vineyards, grapes, harvests and bottles. It’s in their DNA. Knowledge, passion, perseverance and dedicated to transparency.

Grape

Pansa Blanca (aka Xarel-lo) Xarel·lo is a white grape variety of Spanish origin specially grown in Catalonia. With Macabeo and Parellada, Xarel·lo is one of the three traditional varieties used to make the sparkling wine Cava.

Region

The estate is just two kilometres away from the Mediterranean Sea and the vineyards are planted on slopes and terraces between 100 and 250m above sea level. The vines are grown on Sauló soil, and acidic white granite-based sandy soil with low limestone content, low organic matter and good natural water drainage.

Viticulture

The harvest is carried out by hand, paying attention to each plant individually by means of accurate ripeness controls, seeking the optimum moment to pick each variety in the healthiest conditions in order to guarantee the best result.

Vinification

The winery works with micro-vinifications and diversity/wine variety of grapes, producing up to fifty different wines for blending every vintage.

Food matching ideas:

Crab cakes, salmon potato cakes, grilled seafood.

Try it with:

Salt cod fritters with saffron allioli by Diana Henry