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The aim of Abadia de Poblet Blanco wine is to reflect the terroir from which it comes, so during its production we try to be as non-interventive as possible.
The aim of Abadia de Poblet Blanco wine is to reflect the terroir from which it comes, so during its production we try to be as non-interventive as possible. The hundred-year-old vines under DO Conca de Barberà chosen for the production of Abadia de Poblet aged white wine are located at an altitude of between 550 and 700 metres, on poor soils and with ancestral practices that have changed little since their planting. A full-bodied wine with notes of ripe fruit is born.
The grapes used for Abadia de Poblet Blanco come from vines planted during the first half of the 20th century, in areas that had historically been vineyards, but where cereal crops were alternated between rows of vines and with almond trees planted on the edge of the vines, thus bringing together the three Mediterranean crops that are typical of Conca de Barberà.
Old vines facing south and southeast on poor soils and at heights ranging from 550 to almost 700 metres in the case of Macabeo and Parellada. Low yields where an ancestral elaboration is still practiced that has changed little since the moment they were planted.
Net weight:
The aim of Abadia de Poblet Blanco wine is to reflect the terroir from which it comes, so during its production we try to be as non-interventive as possible.
The aim of Abadia de Poblet Blanco wine is to reflect the terroir from which it comes, so during its production we try to be as non-interventive as possible. The hundred-year-old vines under DO Conca de Barberà chosen for the production of Abadia de Poblet aged white wine are located at an altitude of between 550 and 700 metres, on poor soils and with ancestral practices that have changed little since their planting. A full-bodied wine with notes of ripe fruit is born.
The grapes used for Abadia de Poblet Blanco come from vines planted during the first half of the 20th century, in areas that had historically been vineyards, but where cereal crops were alternated between rows of vines and with almond trees planted on the edge of the vines, thus bringing together the three Mediterranean crops that are typical of Conca de Barberà.
Old vines facing south and southeast on poor soils and at heights ranging from 550 to almost 700 metres in the case of Macabeo and Parellada. Low yields where an ancestral elaboration is still practiced that has changed little since the moment they were planted.
