MARFIL VIOLETA SOLERAS 2003

MARFIL GENEROSO SECO (soleras 1976)MARFIL GENEROSO SEMI (solera 1976)MARFIL VIOLETA SOLERAS 2003MARFIL MOLT DOL« (solera 2003)
Producte
Varieties: 100 % Red Grenache
Alcohol: 14,5 %vol.
Total acidity: 8,2 g/l
pH: 3, 08
Residual sugar: 252 g/l
Alella Vinícola is the cellar whose wines have brought renown to the town of Alella since 1906. We currently produce, make and bottle wines and cavas in two designated origins, namely D.O. ALELLA and D.O. CAVA.
Like the cellar itself, most of the vineyards we use are located in the centre of the town of Alella, the heart of the designated origin, 15 kilometres to the north of the city of Barcelona. We market wines, rich wines, sweet wines and cavas under different brand names, such as MARFIL, IVORI, VALLMORA, ONA and VIOLETA. Our wines are characterised by the Mediterranean climate, the area's singular geological nature and the striking traits of the varieties typical of our designated origin.

This is a wine made in Alella Vinícola since the beginning of the XXth century, known by the name of "Violeta"(Violet), the colour of the original bottle capsule.

It is only made in years when Red Grenache reaches the proper ripeness for producing this such personal sweet red wine. Ageing is of an oxidative type in the form of "soleras and criaderas", which ensures the organoleptic regularity with the passing of time. The different years are gradually put together thanks to the

dynamic ageing, and, through the years, this wine acquires its own personality.

Very few bottles are produced per year to ensure the wine's quality, exceptionality and ideal ageing. This is done directly from the "soleras", with no type of clarifying or cold treatment that could alter its organoleptic characteristics. This is why, in

these wines, we may find sediments that do not affect their quality in any way.

It is of a ripe cherry colour with highlights that indicate its long ageing process. By nose, it has an average intensity with spiced, very ripe red fruit, chocolate and somewhat balsamic notes. On the palate, it is strong , liqueurous , with good acidity which does not make it heavy, and which reminds us of the aromas found by nose. It has a significant structure and a long after-taste where we again find notes of oxidative ageing. It is a good combination with different types of cheeses and chocolates.


The ideal temperature for serving it is around 13 º C.
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