Dolç de Foc Flama
DOLÇ DE FOC FLAMA
GRADUATION
14,85%
De-misted must from the pressing of Picapoll, Macabeu and Malvasia, concentrated in a stainless steel pan, over a fire made of wood inside a dry stone hut. Once boiling begins, part of the water evaporates, and the sugars concentrate, enriching the aromas, at a leisurely pace. When the desired concentration point is reached, it rests until it cools. It is transferred to a chestnut barrel – of 100 liters -, where it ferments slowly until the fermentation stops naturally, leaving a concentration of residual sugars.
Alcohol: 14,85% vol.
Total acidity: 4,6 g/l
Volatile acidity: 1,44 g/l
pH: 3,51
Total SO2: 40 mg/l
Sugars: 144 g/l
The freshly fermented wine is added to the aging barrel – a barrel from the 1930s and with a capacity of 300 liters – where it rests with the lees from “vi ranci” wine – aproximately 70 years old -, soaking up the aromatic complexity of “vi ranci” wine and blending with wines of more than one vintage.
A reinterpretation by David Seijas and the Roqueta family of an historical recipe of the Roqueta family, passed down from generation to generation, that takes into account the current winemaking moment and gastronomy. Seeking to bring more complexity to it from the aging of the wine in the barrel of “vi ranci” wine, for a minimum of 4 years, in a system of soleras. A current and gastronomic proposal, looking for a persistent wine with many nuances, with a balance between sweetness and freshness.
It is hypnotic to the eye, with copper tones, intense reddish reflections and a reddish glow reminiscent of fire. It is clear and bright, with a deep color and shows us a great density in the glass, with slow and dense tears that make its great concentration evident and that show its long aging in solera. The nose is very complex, a game of syrupy fruits with candied citrus skins, honey and liquid caramel, accompanies by fine and elegant notes of dried fruit, between toasted and spiciness, where it shines above all the hazelnut. Finally, beautiful memories of cocoa and smoke emerge. The palate is a precise balance between the world of sweet wine and that of “vi ranci” wine. Pleasant at first, unctuous, but fresh, dense texture and great acidity that keeps it alive. Succulent and tasty, with a lot of weight, great concentration and infinite depth. The retronasal is full of nuts, citrus peels, cocoa and fresh jams. Its versatility makes it delicious with strong, unctuous and salty cheeses, with chocolates with a high percentage of cocoa, or with any version of the Tarte Tatin. But it is also a great wine for reflection, to stop time and enjoy a majestic table, with the best company, or alone complementing the fireplace.