Parés Baltà Calcari 2019

This wine is hand-harvested before a light pellicular maceration of 4 hours, the grapes are gently pressed and fermented in stainless steel vats for 18 days at an average temperature of 16 °C. After fermentation, the wine remains in contact with the fine lees from the fermentation for 3 months with daily bâtonnage to put the lees in suspension for several minutes a day.

A markedly varietal nose combining the ripest pear, almost candied, and banana with creamy notes from working with the fine lees in the vat. On the palate, the wine is full of freshness, giving memories of a Tarte Tatin of pears on a background of crème anglaise.