Project Description
VIDAUBA SCL is constituted as a company at the beginning of 2006. The initiative, fruit of the effort of four friends captivated by vineyards and wine, combines genealogical training, agricultural technique and company management to create one of the technologically best equipped cellars to produce wines of the highest quality from practices of traditional crops.
CA’N VETLA
DO: Denomination of origin Pla i Llevant de Mallorca
TIPO DE VINO: Red
VARIEDADES: Callet
PRODUCTION
HARVEST: Manual, vineyards more than 30 years old, selected with 10kg boxes and chilled for 24 hours.
GRAPE ENTRY: Chosen with a selection table and transported by gravity with belt.
PRODUCTION: Controlled fermentation at 28 ºC in 300 L French oak cask.
MALOLACTIC FERMENTATION: Yes
AGEING TIME: 12 months ageing in 36 month 300 L French oak fine grain cask
IN BOTTLE AGEING TIME: 24 months
PRODUCT INTRO
TYPE OF BOTTLE: Bordeaux
CAPACITY: 75 cl
BOTTLES PER CASE: 6 bot per cardboard case
TASTING NOTE
COLOUR: Intense red colour with light purple rim.
NOSE: Intense with aromas of cut grass, spices and fresh tobacco leaf.
PALATE: The attack is fresh and spiced, but also has structure. The mid-palate is easy and has a taste reminiscent or red fruits, as well as a mixture of spices and toast.
FINISH: It has a long and refreshing after taste, very Mediterranean, with a note of wood that respects the wine’s fruit very well 18-20ºC.
SERVING TEMPERATURE: 18 – 20 ºC.
PAIRING: All types of poultry, cod and roasted vegetables.
CONSUMPTION: Long term, after 4 years.
PICOT’N
DO: Denomination of origin Pla i Llevant de Mallorca
TYPE OF WINE: Red
VARIEDADES: Cabernet Sauvignon, Callet y Merlot
PRODUCTION
HARVEST: Manual, selected with 10 kg boxes and chilled for 24 hours.
GRAPE ENTRY: Chosen with a selection table and transported by gravity with belt.
PRODUCTION: Controlled fermentation at 28ºC in a 3,000 L stainless steel container.
MALOLACTIC FERMENTATION: Yes
AGEING TIME: 12 months ageing in 36 month 225L French oak fine grain cask.
IN-BOTTLE AGEING TIME: 24 months
PRODUCT PRESENTATION
TYPE OF BOTTLE: Bourdeaux
CAPACIDAD: 75 cl.
BOTTLES PER CAISE: 6 bottles per cardboard case
TASTING NOTE
COLOUR: Black cherry colour with purple rim.
NOSE: Intense with aromas of blackberry jam, spices and fresh tobacco leaf.
PALATE: The attack is lightly acidic and glyceric, with a mid-palate that is silky and structured, with a mature tannin. The flavour is reminiscent of a red fruit jam, spicy and smoky, giving way to a complex and unctuous wine.
FINISH: It has a long finish, with a well-integrated wood and a retronasal that returns to red fruits.
SERVING TEMPERATURE: 18-20ºC
PAIRING: All types of read meat, especially roast meats, cold meats.
CONSUMPTION: Long term, after 4 years.
PICOT’B
DO: Denomination of origin Pla i Llevant de Mallorca
TYPE OF WINE: white
VARIETIES: Premsal, Giró Ros, Chardonnay and Muscat
PRODUCTION
HARVEST: Manual, selected with 10kg boxes and chilled for 24 hours
GRAPE ENTRY: Chosen with a selection table and transported by gravity with belt.
PRODUCTION: Fermentation controlled at 12ºC in steel container.
MALOLACTIC FERMENTATION: No
AGEING TIME: Maceration with lees for 4 months in container.
PRODUCT INTRO
TYPE OF BOTTLE: Bordeaux
CAPACITY: 75 cl.
BOTTLES PER CASE: 6 bottles per cardboard case
TASTING NOTE
COLOUR: Pale yellow colour with a green touch, bright and transparent.
NOSE: A more or less intense wine in which aromas of fleshy white fruit such as ripe pear and apricot emerge from a still glass. Then come more tropical aromas such as mango and pineapple.
PALATE: The attack is refreshing thanks to its acidity, but afterwards it gives way to fleshy white fruit, making it structured wine that fills the whole mouth. Finally, the tropical fruit flavours emerge, which suddenly make Picot Blanc a rounded, fresh wine.
FINISH: It has a long, fresh finish with a retronasal that is reminiscent of tropical fruit.
SERVING TEMPERATURE: 8 – 18 ºC.
PAIRING: Semi-cured cheeses, white fish, seafood and salads.
CONSUMPTION: Mid-to long-term, 1-2 years.
