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ORP0520WW
Texturas de Jiloca
2020
Tarragona
Organic Farming
Selected Yeasts
Vegan

Regular price £23.45

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DO Tarragona, in the SW of Catalunya, was split into 2 parts when DO Monsant was given its own status: Camp de Tarragona (from NW Tarragona and along the coast) and The River Ebro (slightly higher). Like so many Catalan DO's over 70% of its production is white and destined for Cava, although hundreds of years ago it was known for its sweet red and rancio wines. As the vineyards climb from the sea to the Serra de Monsant mountains, the soils and climates change from Mediterranean to Continental, offering a wide range of wine style. In recent years there has been a concerted effort to modernise its wine production, incorporating new grapes and styles into the traditional vineyards of the region.

Oriol was born in Valls, a small town inland of Tarragona well known for its Calçots (Catalan leeks) and it's Castells (human tower). Growing up he used to help his uncle in the vineyards and cellars he managed for the local co-operative. Oriol ended up working in Telecomms but realised his work meant little to him. So he quit and started helping his uncle, and soon, having met a chemical engineer from Torres produced BIB “El Vi a Punt” together. Here he caught Rene Barbier’s attention and both having roots in Tarragona, started to produce wine together. Escabeces is the name of a small town in Tarragona where 99% of this rare Cartoixa Vermell (just a few vineyards) is planted.

Tasting note: Rich; ripe nose of yellow apple; yellow pear and some more tropical guava. The palate is broad and spicy; with notes of spiced vanillin; poached pears; white pepper and quince. There is heaps of acidity throughout; with a beautifully fresh texture of grape skins; glycerol and cream. Long; juicy and packed full of flavour.
Winemaking Detail: Hand harvested and hand selected. Spontaneous fermentation with native wild yeasts. Fermentation carried out by plot and by soil type. Destemmed; followed by maceration on skins for 3 days. Pressed and fermented for 20 days with initial temperature control. Racked into cement tanks for 6 months.
Features Yellow-apple Pear Vanilla Guava Quince

Features Guava, Pear, Quince, Ripe, Vanilla, Yellow apple,
Tasting note Rich, ripe nose of yellow apple, yellow pear and some more tropical guava. The palate is broad and spicy, with notes of spiced vanillin, poached pears, white pepper and quince. There is heaps of acidity throughout, with a beautifully fresh texture of grape skins, glycerol and cream. Long, juicy and packed full of flavour.
Drink with
Asparagus, Cod, Salads,

Wine details

Country Spain
Region Tarragona
Producer Oriol Perez de Tudela
Wine Name Texturas de Jiloca
Colour White
Style Soft & Savoury
Vintage 2020
Main Grape Macabeo
Other Grapes
Size 75cl
Closure Cork
A.B.V. 0.13
Production 20000
Aging 6 months in cement tanks
Soil Slate
Time to drink Now - 2024
Winemaking Detail Hand harvested and hand selected. Spontaneous fermentation with native wild yeasts. Fermentation carried out by plot and by soil type. Destemmed, followed by maceration on skins for 3 days. Pressed and fermented for 20 days with initial temperature control. Racked into cement tanks for 6 months.

ORP0520WW
Oriol Perez de Tudela
Texturas de Jiloca
2020
Tarragona
Organic Farming
Selected Yeasts
Vegan

DO Tarragona, in the SW of Catalunya, was split into 2 parts when DO Monsant was given its own status: Camp de Tarragona (from NW Tarragona and along the coast) and The River Ebro (slightly higher). Like so many Catalan DO's over 70% of its production is white and destined for Cava, although hundreds of years ago it was known for its sweet red and rancio wines. As the vineyards climb from the sea to the Serra de Monsant mountains, the soils and climates change from Mediterranean to Continental, offering a wide range of wine style. In recent years there has been a concerted effort to modernise its wine production, incorporating new grapes and styles into the traditional vineyards of the region.

Oriol was born in Valls, a small town inland of Tarragona well known for its Calçots (Catalan leeks) and it's Castells (human tower). Growing up he used to help his uncle in the vineyards and cellars he managed for the local co-operative. Oriol ended up working in Telecomms but realised his work meant little to him. So he quit and started helping his uncle, and soon, having met a chemical engineer from Torres produced BIB “El Vi a Punt” together. Here he caught Rene Barbier’s attention and both having roots in Tarragona, started to produce wine together. Escabeces is the name of a small town in Tarragona where 99% of this rare Cartoixa Vermell (just a few vineyards) is planted.

Tasting note: Rich; ripe nose of yellow apple; yellow pear and some more tropical guava. The palate is broad and spicy; with notes of spiced vanillin; poached pears; white pepper and quince. There is heaps of acidity throughout; with a beautifully fresh texture of grape skins; glycerol and cream. Long; juicy and packed full of flavour.
Winemaking Detail: Hand harvested and hand selected. Spontaneous fermentation with native wild yeasts. Fermentation carried out by plot and by soil type. Destemmed; followed by maceration on skins for 3 days. Pressed and fermented for 20 days with initial temperature control. Racked into cement tanks for 6 months.
Features Yellow-apple Pear Vanilla Guava Quince

Features Guava, Pear, Quince, Ripe, Vanilla, Yellow apple,
Tasting note Rich, ripe nose of yellow apple, yellow pear and some more tropical guava. The palate is broad and spicy, with notes of spiced vanillin, poached pears, white pepper and quince. There is heaps of acidity throughout, with a beautifully fresh texture of grape skins, glycerol and cream. Long, juicy and packed full of flavour.
Drink with
Asparagus, Cod, Salads,

Wine details

Country Spain
Region Tarragona
Producer Oriol Perez de Tudela
Wine Name Texturas de Jiloca
Style Soft & Savoury
Vintage 2020
Main Grape Macabeo
Other Grapes
Size 75cl
Closure Cork
A.B.V. 0.13
Production 20000
Aging 6 months in cement tanks
Soil Slate
Time to drink Now - 2024
Winemaking Detail Hand harvested and hand selected. Spontaneous fermentation with native wild yeasts. Fermentation carried out by plot and by soil type. Destemmed, followed by maceration on skins for 3 days. Pressed and fermented for 20 days with initial temperature control. Racked into cement tanks for 6 months.