西班牙侍酒師冠軍Enric Soler於2003年由祖父得到在Penedès的一片小土地後，便拼命研究如何把那裡的Xarel.lo提升成為全世界最好之一，同時他亦致力令他的白酒成為Catalonia最好。在極有天份的釀酒師Esther Nin幫助下，葡萄田開始有機及生物動力耕作，2006年的白酒獲得一致好評，而由2007年開始更常常被搶購一空。
產地：
西班牙
種類：
白葡萄酒
葡萄品種：
100% Xarel.lo
樹齡：
40-65年
耕作：
有機及生物動力
產量：
3534支750毫升瓶
釀造：
於法國木桶發酵，並於300L木桶（分別有兩年、三年和四年的木桶）陳年8個月，轉到混凝土缸加入雞蛋來醇化
酒精：
12%
品酒筆記：
稻草黃色，成熟果實，白花及礦物香氣。味道方面，熟果、青檸、白胡椒、泥土氣息、烘多士、麵包、順滑奶油製品，以不錯的酸度包裹著。中度以奶油製品的味道為主的餘韻。
After acquiring a small plot of land from his grandfather in 2003, the Spanish champion sommelier Enric Soler endeavored to transform the local Xarel.lo grape to produce the best wine in the world, he also worked hard to make his white wine the best in Catalonia. With highly talented winemaker Esther Nin’s assistance, organic and biodynamic agriculture is adopted. The 2006 white wines were a huge blast to the market, and from 2007 onwards, their wines are always the most sought after and easily be sold out.
Country of Origin:
Spain
Type:
White/Blanc (Still)
Grape Variety:
100% xarel· lo.
Age of Vines:
40-65 years.
Farming:
Organic and biodynamic
Production:
3,534 bottles of 750 ml.
Fermented and aged for 8 months in French oak barrels of 300 litres (2nd, 3rd & 4th year)and egg shaped cement tanks. Indigenous yeasts.
Wine Advocates Tasting Notes :
The 2013 Improvisació, the (until now) second wine from Cal Raspallet, is also pure old-vine Xarello fermented and aged in used 300-liter oak barrels and egg-shaped cement vats that in the fresh 2013 vintage achieved 12.73% alcohol and very good acidity. The nose is very soil-driven, serious and subtle. Only native yeasts are used, there are no winemaker adjustments whatsoever and the wine feels very authentic. The palate is sharp, with more subtle acidity than I was expecting, slowly showing flavors of chalk intermixed with beeswax. This well structured and sapid wine is showing great.
