Ossian Capitel Verdejo 2011

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  • South Melbourne
  • Sydney

 Just 1,000 bottles from their little slate parcels. Lots of fun. Honey – almost like a northern Rhône.

100% certified organic pre-phylloxera vineyards up to 285 years old. Golden yellow colour. The aromas are complex with old dried fruit (like hazelnuts), slightly notes of butter, grapefruit and peach. Presents a great mineral background with notes of truffles. In the mouth it is powerful, grandiose and creamy, with great acidity and structure. Elegant and large with smooth almond aftertaste.

The whole clusters were pressed in small open press, then barrel fermented with natural yeasts. Pressed in small vertical manual press, following the old tradition of Burgundy. It is an open press where they do not try to avoid oxygenation of the juice. In the middle of the pressing they perform the rebechage which consists in opening the press and turning over the clusters, to start pressing again. All this is done with utmost care and low pressures are applied at all times, therefore a meagre yield but high quality juice. The fermentation occurs with the natural occurring yeasts and is a long process due to the low fermentation temperatures. In the case of the Capitel, partial malolactic fermentation is allowed. The wine is then aged for 10 months in French oak barrels (50% new and 50% in 1, 2 or 3 years old barrels, with a mixture of 228 and 600 litres). The wine is then gently filtered using a Millchilling Normal Flow Filtration System prior to bottling.
Oak Ageing: 100% of the wine is aged for 10 months in French oak barrels (50% new and 50% 1, 2, and 3 year old barrels) - 228l. and 600l.