Earn Decántalo points when you place an order that you can exchange for gift wines.
Characteristics of Bàrbara Forés Blanc
Bàrbara Forés Blanc is a white wine from Terra Alta prepared by Celler Bàrbara Forés. This wine is a blend of White Grenache (97%) and a touch of Viognier (3%). The harvest takes place in September and is done manually.
After this process, the grapes undergo a cold maceration for about 20 hours.
Bàrbara Forés Blanc finally undergoes a fermentation in stainless steel for a period of 15 days at about 17 °.
Celler Bàrbara Forés is located in the town of Gandesa. This winery was founded in 1828, although in 1994 a major reform was undertaken to adapt it to changing times.
Serve at 9ºC
Fish rices, Risottos, Soft cheese, Complex salads, Baked white fish
SightPale lemon colour, steely hues.NoseIntense aromas of white fruit and herbs.TasteFresh, unctuous and fleshy.
SightIntense yellow colour with waxen reflections.NoseGood aromatic intensity. The initial notes of citrus and yellow fruit are soon wrapped in mineral and herbal touches that provide this wine with complexity and freshness.TasteIntense attack in which the wine coats the mouth with its lively but perfectly balanced acidity. A wine with a good mid palate, which shows a nice texture and mineral notes released along with the same hints of fruit and citrus already noticed on the nose. A fresh Spanish white wine with abundant nuances.
Wines from Terra Alta boast a unique character. This is down to numerous factors, including the region's unique wine culture, the location of the vineyards in the inland Mediterranean, and the abundance of native varieties including the Garnacha Blanca, whose white wines perhaps best express the unique character of the terroir. It is for this reason that these wines hold their own distinctive classification of “Terra Alta Garnacha Blanca”.
In 1994 a major reform was introduced in the cellar Barbara Fores, with the acquisition of new machinery and adapting the building to modern requirements, we pursued a philosophy of respect for tradition and the incorporation of new technology in the extent that both the one and the other contributing something to the wine. In the processing area, the small size of the tubs can deal separately with each of the varieties according to the vineyard of origin. In the breeding room, in barrels of French Allier oak, the wines are bred to be eaten later. Leveraging the structure of the old mills for the winery's cellar has been conditioned as an area for rest and barrel aging. Finally, at the age and sobriety of the stone has set up a tasting room and to the public.