Tropical fruit, grapefruit and salt
Hazy gold. Tropical fruit, fresh grapefruit and a salty, mineral side, with a nutty touch from the time on the lees. Fresh in the mouth, with a light grip.
- tropical fruit
- grapefruit
- sea salt
- nuts
- Body
- medium
- Acidity
- fresh
- Grip
- light grip
- Fruit
- tropical
Pansa Blanca, Garnacha Blanca and Parellada
Each winemaker brings one grape. Pansa Blanca, the Alella name for Xarel·lo, comes from Oriol Artigas. Garnacha Blanca comes from Celler Frisach in Terra Alta, and Parellada from Celler Tuets.
The three are fermented together, so no single grape takes over.
A week on the skins, ten months on the lees
- Three cellarsEach brings one grape
- Whole bunchesSeven days on the skins together
- 10 months on the leesWith a little air, for a nutty depth
- Nothing addedNo sulphites during or after fermentation
- Bottled in magnum1.5 litres, made to share
Celler Frisach, Oriol Artigas and Celler Tuets
Tres Porcs, three pigs, is a yearly project between three natural winemakers in Catalonia: Celler Frisach in Terra Alta, Oriol Artigas in Alella on the coast north of Barcelona, and Celler Tuets in Tarragona.
Each one brings one grape, and each year a different one of them makes the wine. It is made to share, which is why it comes in a magnum.
How to serve and pair it
Some pairing ideas
- PaellaA big pan for a big bottle
- Grilled fishSalt and citrus
- Leeks with romescoCatalan on Catalan
- Roast chickenEasy for a crowd
If you like this one, try...
A Catalan orange wine in a 187 ml can, to try on your own.
Muscat on its skins from near Lisbon.
Seven grapes from Rheinhessen, a few weeks on the skins.
More from Celler Frisach x Oriol Artigas x Celler Tuets
Producer: Celler Frisach, Oriol Artigas and Celler Tuets, Catalonia, Spain