PARTIDA CREUS CX Cartoixa Vermell Blanco 2019

Partida Creus, CX Cartoixa Vermell Blanco 2019

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Fresh, vibrant and lightly funky with white and citrus fruits abound. Benchmark.

 

CX is made from Cartoixa Vermell, fermented on skins before maturation in stainless steel. It’s fresh, vibrant and lightly funky with white and citrus fruits abound and aromatic, herbal complexity.

Partida Creus

Partida Creus are one of the most impressive natural producers in Spain. The winery was founded by Massimo Marchiori and Antonella Gerona, an Italian couple from Piedmont. Both architects who initially moved to Barcelona before settling in the Massís de Bonastre (Baix Penedés). Their focus is on organic viticulture and minimal intervention winemaking, and their vineyard holdings are mostly old vines of indigenous varieties.

From The Natty Boy

I love the story of Partida Creus, it's perfect day dreaming fuel for when one is having an average day. Originally architects from Piemonte (incredible Italian wine region so perhaps it is in their blood), they moved to Barcelona for work before settling in the Baix Penedès region just outside the city in the search for a bit of a slower pace. This is a very historical wine production area for Catalonia that was progressively abandoned as people moved to the cities in search of better pay and the vines grew older and yielded less. This however was perfect for Massimo and Antonella, who have created Partida Creus and flourished into one of Spain's most sought after natural wine producers. Everything done here is minimal intervention. Distinctive labels and forgotten varieties is their jam. CX is made from Cartoixa Vermell which is native to Catalonia and increasingly rare. Here it has spent a massive 90 days on skins giving this lovely pink hue and heady aromatic profile. Herbal, citrusy and stone fruits dominate here. The palate has this tart edge, I'd recommend drinking it a bit closer to room temperature, and a bit of funk which will dissipate with air. Definitely a wine to enjoy with some food. Anything earthy and herb driven will go down a treat. I'd imagine mushroom risotto would be nice, if I in fact ate mushrooms!

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