Sexto Elemento El Romano Orange 2022

Its name "El Romano" ("The Roman") actually comes from the vineyard plot name where the macabeo and tardana grapes are grown.

Tardana and Viura (Macabeo, Macabeu)

$60.00

Quantity

Learn More

Citrus Fruit, Stone Fruit, Herbaceous, and Mineral, Reductive & Oxidative Nuttiness

BODY: Medium +
DRYNESS: Very Dry
ACIDITY: Medium +
TANNIN: Medium -
ALCOHOL (%): Pronounced (12-14%)

Origin: Valencia (Alicante & More), Spain

Grape Varietals:

Tardana and Viura (Macabeo, Macabeu)

Winemaking:
Organic
Wild yeast, Extended Skin Contact, and On Lees Ageing

Maturation: 7-12 Months Oak Barrels

Awards:

WESTERN FOOD PAIRING
Seafood linguine, truffle and cheese pasta, wild mushroom risotto, charcuterie and cheese platter.

ASIAN FOOD PAIRING
Sushi, fatty salmon sashimi, fish roe don, chilli crab, lamb Indian curry

Vino Sexto Elemento

Sexto Elemento is a tiny production estate with a key focus on one of Spain's underrated grape varietals - Bobal. Rafa Lopez took over the family farm in 2000, and shifted to creating his own label instead of selling to cooperatives

Description

Sexto Elemento El Romano Orange 2022

Grape Varietals & Region: Tardana & Macabeo blend from Valencia in Spain. Its name "El Romano" ("The Roman") actually comes from the vineyard plot name where the macabeo and tardana grapes are grown.

Taste Profile: Aromas of lime peel, pine needles and fine minerality. In the mouth and on the palate, it is powerful, aromatic, full-bodied and fresh with aromas of gooseberry, white raspberry and peach tea

Winemaking Process: The whole Macabeo grapes are destemmed and fermentation begins, and just before it is finished, the tardana is harvested and added to the must, restarting fermentation. The process lasts almost a month, and the resulting wine is transferred to barrels for ageing for 6 months.

Dry & Yeasty Whites

Open tank fermentation, lees stirring, pumping over and racking can all play a role during vinification, while oxidative aging in allows gradual air contact with the wine. Oak barrels & concrete tanks are most often used for such styles, and the more intense styles are often made under flor

Expect notes of yeasty umami notes, as well as almon, dried apricot, and salinity