Meet the faces behind the wine
Let yourself be surprised by l'Apical, a project that was born in 2012 in the Penedès, by the hand of Sergi Sevillano, Martí Giralt and Josep Badia.
The idea of l'Apical has always been clear: Work with the autochthonous varieties of the Penedès; where the influence of the sun and the Mediterranean Sea make it a privileged territory for growing vineyards.
A very interesting project, aligned with the evolution of the new generations of the territory. Combining an old vineyard and a younger vineyard, they make wines loaded with love, dedication and tradition. What more could you want?
Our Test
We have spoken with Sergi and Martí, from the winery, to better understand the faces behind the wines, and they have answered our little test about them:
1. What do you like the most about everyday life in your winery?
Contact with the wine, follow the natural cycle of the grape from harvest to the day of bottling.
2. Guilty pleasure - a wine that you always have on hand (from another winery)
Les Brugueres Blanc, DOC Priorat.
3. If your winery were representative of a party, what holiday would it be?
San Juan: I think our wines are similar to the San Juan festival, as they are fresh, light and unique. They are not formal. They have their personal character as is San Juan, a very open party, without established rules, and long unforgettable nights. Same feeling that our wines transmit.
4. If you could choose any famous / historical person to represent the winery, which one would you choose?
Marc Márquez, a humble rider, with a good track record, and a lot to talk about yet.
5. If you could have one super power, what would it be?
Fly, to be able to fly over the vineyards, our territory, and discover a new world.
6. In which non-winemaking publication (magazine / blog) would you like to be published?
In the New York Times, it would be "milk" !!!
7. Bonus track - What's the craziest thing you've done for work / wine?
Write to Gerard Piqué if he wants to make us a free advertising sponsor.
Meet the faces behind the wine
Let yourself be surprised by l'Apical, a project that was born in 2012 in the Penedès, by the hand of Sergi Sevillano, Martí Giralt and Josep Badia.
The idea of l'Apical has always been clear: Work with the autochthonous varieties of the Penedès; where the influence of the sun and the Mediterranean Sea make it a privileged territory for growing vineyards.
A very interesting project, aligned with the evolution of the new generations of the territory. Combining an old vineyard and a younger vineyard, they make wines loaded with love, dedication and tradition. What more could you want?
Our Test
We have spoken with Sergi and Martí, from the winery, to better understand the faces behind the wines, and they have answered our little test about them:
1. What do you like the most about everyday life in your winery?
Contact with the wine, follow the natural cycle of the grape from harvest to the day of bottling.
2. Guilty pleasure - a wine that you always have on hand (from another winery)
Les Brugueres Blanc, DOC Priorat.
3. If your winery were representative of a party, what holiday would it be?
San Juan: I think our wines are similar to the San Juan festival, as they are fresh, light and unique. They are not formal. They have their personal character as is San Juan, a very open party, without established rules, and long unforgettable nights. Same feeling that our wines transmit.
4. If you could choose any famous / historical person to represent the winery, which one would you choose?
Marc Márquez, a humble rider, with a good track record, and a lot to talk about yet.
5. If you could have one super power, what would it be?
Fly, to be able to fly over the vineyards, our territory, and discover a new world.
6. In which non-winemaking publication (magazine / blog) would you like to be published?
In the New York Times, it would be "milk" !!!
7. Bonus track - What's the craziest thing you've done for work / wine?
Write to Gerard Piqué if he wants to make us a free advertising sponsor.
The wine
Straw yellow monovarietal with fine gold reflections, clean and bright, agile in the glass, with good aromatic intensity, marked by the balance between varietal aromas of ripe fruit (peach, apricot, golden apple, ...) and a bouquet of fine wood, represented with timid notes of nuts (hazelnuts, almonds) and elegant smoked; An attractive aromatic range, on a shy floral, mineral and aniseed background. In the mouth, we enjoy a sweet entry, with a tasty and fruity evolution, under the watchful eye of the wood; good structure and meatiness due to the work of the lees, boasting at the same time a fresh acidity and smoothness. Long aftertaste, marked by a fine bitterness, pleasant creaminess and a dry finish.
It is a wine made with Macabeu from vines over 35 years old, collected by hand, pressed directly, and at the end of fermentation, aged in new and old 300-liter French oak barrels, for approximately 4 or 5 months depending on the year, with a continuous weekly batônnage, which helps the wine to preserve and grow inside the barrel. Subsequently, they let it rest for a minimum of 1 year in the bottle before going on the market, after this time the integration of acidity, the barrel and the fruit is fantastic, right?
Wine Personality Test
We have been lucky, and Sergi and Martí have answered us the wine personality test. Do you want to know him better?
1. If wine were a famous / fictional character, what would it be? Why?
He would be an aristocrat in his 50s, because it is a wine that transmits tranquility, elegance, good manners. A wine with experience and journey in every way.
2. What if it were an animal? Why?
It would be a swan, for its elegance, its finesse, and its way of flying in the mouth and nose: direct but charming.
3. The reason for the label and the name.
Coll de la Sitja is its wine-growing location, the name of its farm. It wants to transmit light and purity.
4. Your match. What would be your perfect companion?
A rice with fish or a white meat in sauce.
5. Is it more beach or more mountain? Why?
Mountain, ask for stronger, more elaborate or more copious meals.
Match your moment
Good pretty and cheap. But it is also ideal to accompany this so gastronomic white from Penedès:
Baked fish:
Ingredients (4 people):
1 lubina de 1,200 g
3 potatoes
1 green bell pepper
1 tomato
2 chives
3 garlic cloves
30 ml of white wine
extra virgin olive oil
vinegar
shall
Pepper
1 cayena
Elaboration:
In case the fishmonger has not done it, remove the head of the sea bass and remove the fillets. Put water to heat in a saucepan, add the head, the tail and the central spine of the sea bass. Add the stems of the chives and a few sprigs of parsley. Pour in the wine and season. Cook everything for 15 minutes. Strain the broth and reserve it. Peel the potatoes and cut them in half lengthwise and then into thin slices. Sprinkle a baking tray with a little oil and sprinkle the potatoes on top. Peel and julienne the chives and add them. Wash the pepper, remove the stem and cut it into julienne strips. Peel, cut the tomato into half moons and add it to the tray. Season, pour a drizzle of oil and place the tray in the oven at 200º C for 30 minutes.
Cut the sea bass into 4 portions, season with salt and pepper and place them (leaving the part of the skin in contact with the potatoes). Bake everything together at 220º for 6-8 minutes.
Meanwhile prepare the rehash. Peel and slice the 3 garlic cloves and brown a little together with the cayenne in a pan with a drizzle of oil. Add 4 scoops of broth, add a little chopped parsley and let it reduce for 4-5 minutes.
Remove the tray from the oven, spray the fish with a little vinegar (put in a spray bottle) and water everything with the fry.
