In order to understand the phenomena that contribute to the wine elaboration and conservation, it is essential to know the wine composition. Therefore it is difficult to taste a wine without knowing its main components because these shape its gustative properties. It is also by tasting a wine that one can establish the relationship between its components and the qualitative level of the final product as the quality of a product is linked to the balanced and aromatic relationship of its components because each of them has its own gustative and aromatic nature.
Wine Detail
Dry white Puig Rodó Macabeu
Flower must, fermented at a temperature of 18º C which allows better variety bouquets.
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| Wine Tasting Card |
|---|
| Colour | Pale |
| To the mouth | Mild and fruity |
| To the taste | Nice |
| Consumption | recommended between 6 º C and 8ºC |
| Technical Card |
|---|
| Grape variety | Macabeu |
| DO (region label) | Tarragona |
| Alcohol | 11% vol |
| Total Acidity | 5,4 g/l |
| Volatile Acidity | 0.18 g/l |
| Free sulphurous acid | 25 mg/l |
| Total sulphurous acid | 70 mg/l |
|
Dry White Puig Rodó Xarel·lo(white grape variety specially grown in Catalonia)
Wine elaborated on the variety xarel·lo. It undergoes a peculiar maceration process and is fermented at a controlled temperature in order to boost the typical aromas of this grape variety.
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| Wine Tasting Card |
|---|
| Colour | Pale |
| To the mouth | Fresh, balanced, long and with good persistence |
| Consumption | recommended between 6 º C and 8 º C |
| Technical Card |
|---|
| Grape varietyes | Xarel·lo |
| DO (region label) | Tarragona |
| Alcohol | 11.5% vol |
| Total Acidity | 6,27 g/l |
| Volatile Acidity | 0.25 g/l |
| Free sulphurous acid | 25 mg/l |
| Total sulphurous acid | 90 mg/l |
|
White Ageing Puig Rodó Xarel·lo(aged for at least 1 year with at least 6 months in oak)
After a special maceration process, it has been fermented in a barrel and has undergone a ageing or ageing with lees.
 |
| Wine Tasting Card |
|---|
| Colour | Golden yellow |
| To the mouth | Sticky and fatty due to its ageing |
| Consumption | recommended between 8 º C and 10 º C. |
| Others | Good scented intensity. To point out ripe tropical fruit notes with a mild toasted touch |
| Technical Card |
|---|
| Grape varietyes | Xarel·lo |
| DO (region label) | Tarragona |
| Alcohol | 13% vol |
| Total Acidity | 5.36 g/l |
| Volatile Acidity | 0.40 g/l |
| Free sulphurous acid | 23 mg/l |
| Total sulphurous acid | 90 mg/l |
|
Rosé Puig Rodó Ull de Llebre(Catalan synonym for the Tempranillo grape variety)
After a moderate maceration and a mild pressing process, it is fermented at a controlled temperature of 18º C.
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| Wine Tasting Card |
|---|
| Colour | Cherry-coloured with fruity aromas |
| To the mouth | Scented, fresh and light |
| Consumption | recommended between 7 º C and 10 º C. |
| Technical Card |
|---|
| Grape varietyes | Ull de Llebre |
| DO (region label) | Tarragona |
| Alcohol | 11.5 % vol |
| Total Acidity | 5.4 g/l |
| Volatile Acidity | 0.29 g/l |
| Free sulphurous acid | 27 mg/l |
| Total sulphurous acid | 61 mg/l |
|
Young Red Puig Rodó Ull de Llebre / Merlot
After a 10-day-maceration it is fermented at a controlled temperature of 25º C.
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| Wine Tasting Card |
|---|
| Colour | Intense burgundy with red fruit aromas |
| To the mouth | Strong and structured of a long persistence |
| Consumption | recommended between 14 º C and 16 º C |
| Technical Card |
|---|
| Grape varietyes | Ull de Llebre and Merlot |
| DO (region label) | Tarragona |
| Alcohol | 12% vol |
| Total Acidity | 5.6 g/l |
| Volatile Acidity | 0.59 g/l |
| Free sulphurous acid | 29 mg/l |
| Total sulphurous acid | 55 mg/l |
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Red Ageing Puig Rodó Ull de Llebre / Merlot
It’s a wine elaborated with the grape varieties ull de llebre and merlot. After a long fermentation and maceration it is aged in French and American oak barrels in order to give complexity to the resulting wine.
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| Wine Tasting Card |
|---|
| Colour | Intense burgundy with violet shades |
| To the mouth | Round, full-bodied and of a long persistence |
| Consumption | recommended between 16 º C and 18 º C |
| Otros | Good aromatic intensity with a red fruit, plumb and blackberry scent and a good balance with the ageing aromas |
| Technical Card |
|---|
| Grape varietyes | >Ull de Llebre and Merlot |
| DO (region label) | Tarragona |
| Alcohol | 12% vol |
| Total Acidity | 6.12 g/l |
| Volatile Acidity | 0.53 g/l |
| Free sulphurous acid | 85 mg/l |
| Total sulphurous acid | 80 mg/l |
|
Oils
Extra Virgin Olive Oil (Arbequine Variety) SO Siurana
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| Technical Card |
|---|
| Variety | Arbequine |
| DO (region label) | Siurana |
| Acidity | 0,21% oleic acid |
| Index peroxides | 5,52 |
| K270 | 0,094 |
| K232 | 1,708 |
| Oleic acid | 68,092% |
| Stearic acid | 1,823% |
| Linoleic acid | 10,935% |
| Palmitic acid | 15,602% |
| Other acids | 3,550% |
|
Extra Virgin Olive Oil (Arbequine Variety)
 |
| Technical Card |
|---|
| Variety | Arbequine |
| Acidity | 0,21% oleic acid |
| Index peroxides | 5,52 |
| K270 | 0,094 |
| K232 | 1,708 |
| Oleic acid | 68,092% |
| Stearic acid | 1,823% |
| Linoleic acid | 10,935% |
| Palmitic acid | 15,602% |
| Other acids | 3,550% |
|
Extra Virgin Olive Oil (Menya Variety)
 |
| Technical Card |
|---|
| Grape variety | Menya |
| Acidity | 0,21% oleic acid |
| Index peroxides | 5,13 |
| K270 | 0,097 |
| K232 | 1,540 |
| Oleic acid | 75,400% |
| Stearic acid | 2,3919% |
| Linoleic acid | 5,554% |
| Palmitic acid | 13,294% |
| Other acids | 3,430% |
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