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Characteristics of Bàrbara Forés El Quintà
This wine was named El Quintà after the way used in Tarragona to call the different small plantations grown by the same owner. In the case of Barbara Forés the name aludes to two small plantations with different characteristics and different orientations.
Maceration is performed for about 24 hours and then the fermentation takes place in Allier French oak barrels, where this wine is also aged for 5-6 months.
An interesting example of a White Garnacha wine from the region of Terra Alta.
SightDelicate straw yellow colour with golden reflections. Clean and bright. Good tears.NoseWine with an average intensity. Its intense notes of ripe white fruit are released along with several honeyed floral and tropical aromas. It shows some harmonious and balanced balsamic and roasted aromas also.TasteThis white wine from Terra Alta has a nice attack and a soft, warm and untuous mid palate. The notes of fruit and wood are very well balanced. Good acidity that provides the freshness needed for the contrast of aromas. Long finish with a touch of bitterness and notes of nuts and toasted.
SightYellow gold with old gold highlights. NosePotent aroma, rich in nuances of dried herbs from the mountain, and lactic smoky background oak, sweet spices, fine and tropical notes.TasteMouth dry, well assembled by fruit wood.
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.