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Sofia Noble, is considered one of the best sweet wines of the Valencian Community. Winning the award for best sweet wine of the Community in 2019.
Its blend of Sauvignon Blanc and merseguera with Botrytis, make it a truly unique wine.
The merseguera vineyard is located in the Alto Turia area at an altitude of 1050m. The sauvignon vineyard is located in the municipality of Fuenterrobles at an altitude of 850 meters. These are plots where humidity is well preserved in autumn, so they are conducive to the development of botrytis. The viticulture is environmentally friendly and favorable to the development of noble rot. The soil is Quaternary alluvial with a sandy loam texture. The vines are 40 years old and have a low yield of 7hl/ha.
The grapes are harvested by hand in small boxes of 15kg, harvested 3 or 4 times to select and collect only the grapes that are at their peak, when the rot becomes "noble".
In the winery, the grapes are gently pressed and the must is fermented. Fermentation is very slow with controlled temperatures and when the wine reaches the ideal equilibrium point, the "mûtage" takes place. In other words, fermentation is stopped by lowering the temperature sharply.
the temperature is lowered sharply. The wine is aged in French oak barrels for 24 months.
Limited production of only 1,500 bottles.
Sofia Noble, is considered one of the best sweet wines of the Valencian Community. Winning the award for best sweet wine of the Community in 2019.
Its blend of Sauvignon Blanc and merseguera with Botrytis, make it a truly unique wine.
The merseguera vineyard is located in the Alto Turia area at an altitude of 1050m. The sauvignon vineyard is located in the municipality of Fuenterrobles at an altitude of 850 meters. These are plots where humidity is well preserved in autumn, so they are conducive to the development of botrytis. The viticulture is environmentally friendly and favorable to the development of noble rot. The soil is Quaternary alluvial with a sandy loam texture. The vines are 40 years old and have a low yield of 7hl/ha.
The grapes are harvested by hand in small boxes of 15kg, harvested 3 or 4 times to select and collect only the grapes that are at their peak, when the rot becomes "noble".
In the winery, the grapes are gently pressed and the must is fermented. Fermentation is very slow with controlled temperatures and when the wine reaches the ideal equilibrium point, the "mûtage" takes place. In other words, fermentation is stopped by lowering the temperature sharply.
the temperature is lowered sharply. The wine is aged in French oak barrels for 24 months.
Limited production of only 1,500 bottles.
