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Palacios Remondo - Placet 2019
- Producer Palacios Remondo
- Blend 100% Viura
- Country Spain
- Region Rioja
- UPC 877397001541
Description
The only white wine made by famed Spanish winemaker Alvaro Palacios, Plácet Valtomelloso is limited-production, estate-grown wine made from the indigenous Spanish grape variety, Viura.
Tasting notes
Plácet, meaning "consent", is beautiful straw gold in color, with enticing aromas of orange blossoms, white pears, golden apples, and freshly-baked brioche. Full-bodied, with perfectly-balanced acidity, this wine contains succulent flavors of white peaches, creamed honey and soft minerality, along with subtle hints of chamomile and fennel. 100% Viura
Estate
If anyone embodies the promise and spirit of “The New Spain,” it is winemaker Alvaro Palacios. Born into a wine family in Rioja, he now makes wine in three different appellations: Priorat, Bierzo, and his hometown of Alfaro in Rioja. Alvaro’s flagship Priorat wine, L’Ermita, is one of the most coveted wines in all of Spain. Following his great successes in Priorat and Bierzo during the 1990s, and the death of his father in 2000, Alvaro Palacios took the helm of Palacios Remondo, his family’s property and winery in Rioja Baja.
History
The Palacios Remondo winery history stretches back five generations when the D.O.C. Rioja was first gaining notoriety as one of the premier winemaking regions of the world. José Palacios Remondo, father of renowned winemaker Alvaro Palacios, reestablished the estate in 1945. Alvaro Palacios, born at his family’s winery in Alfaro, became one of Spain’s winemaking pioneers for his successes in Priorat and Bierzo and was recently voted Decanter Magazine’s Man of the Year (March, 2015). In 2000, upon his father’s death, Alvaro assumed responsibility for Palacios Remondo, and committed to taking the estate’s quality to new heights. Under his inspired leadership, Palacios Remondo is now a rising star of Rioja.
Technical data
Age of vines: 32 years old.
Planting density of vines: 1,213 vines per Acre
Viticulture: Vineyard registered in organic growing viticulture.
Pruning style: Double cordon Royat.
Irrigation: No.
Green harvesting: Yes.
Harvesting: By hand, strict selection.
Date of harvest: 14th September.
Destemming-crushing Partial destemming, crushing and pressing.
Alcoholic fermentation: Must ferments on fine lees in oval wooden fudres at low temperature.
Maceration: 8 hours skin contact.
Malolactic fermentation: Spontaneous.
Ageing: 12 months in oval oak barrels.
Planting density of vines: 1,213 vines per Acre
Viticulture: Vineyard registered in organic growing viticulture.
Pruning style: Double cordon Royat.
Irrigation: No.
Green harvesting: Yes.
Harvesting: By hand, strict selection.
Date of harvest: 14th September.
Destemming-crushing Partial destemming, crushing and pressing.
Alcoholic fermentation: Must ferments on fine lees in oval wooden fudres at low temperature.
Maceration: 8 hours skin contact.
Malolactic fermentation: Spontaneous.
Ageing: 12 months in oval oak barrels.
Vineyard
Located on the slope of the Yerga Mountain, at an altitude of 1,800 feet, Palacios Remondo’s vineyards are grown at some of
the highest points in Rioja. The 30-year-old head-pruned vines are hand-harvested, grown organically, and very narrowly spaced
(3,000 plants per HA). Soil is comprised of sediments that stem from the Quaternary Era, consisting of clay and a stonycalcareous subsoil, covered in stones, with excellent drainage. Very low in organic material and with a moderated basic pH, the
soil is perfect for growing high quality red and white grapes. By dry-farming and dropping close to 40% of their fruit, the
Palacios Remondo viticulture team ensures only the highest quality Viura is picked during harvest, which occurred on the 4th of
October.
Vinification
After a manual selection is performed in the field and again on a sorting table at the winery, clusters are put into a cold
press for an eight hour maceration period of contact with the skins, before being de-stemmed. The first-press juice is
then fermented in traditional 2,000-liter oval oak vats at very low temperatures, using native yeasts. Upon completion of
the spontaneous alcoholic and malolactic fermentations, the wine was then aged sur lie for 11 months in large French oak
ovals with select soft pump-overs and then both fined and cold stabilized before bottling.