Albet I Noya Marti Reserva 2004

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    Albet I Noya Marti Reserva 2004 Front Label
    Albet I Noya Marti Reserva 2004 Front Label

    Product Details


    Varietal

    Region

    Producer

    Vintage
    2004

    Size
    750ML

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    Winemaker Notes

    Albet I Noya

    Albet I Noya

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    Albet I Noya, Spain
    Albet I Noya Entrance to the Winery in Penedes Winery Image

    During the phylloxera crisis, Joan Albet i Rovirosa arrived in the Penedès in 1903 to work the vineyards at the Can Vendrell de la Codina estate. For five generations, the Albet family, tenant farmers of Can Vendrell, have farmed, loved and watched over the vines that now produce the fruit for Albet i Noya. 

    Albet i Noya has organically farmed wines since 1978, when a Danish wine company knocked on the family’s door looking to find an organic wine grower in Penedès. The organically farmed vineyards have expanded with time to include plots in Lavern and Mediona and the cellar now features modern technology to handle the wine gently.

    Most of the vineyards are located in the mountains of Ordal, arranged on terraces, slopes or in small plots that are farmed differently depending on the orientation, the hours of sunshine, the humidity and the altitude. Like all good vineyard soils, those of Can Vendrell are poor in organic matter, with variable contents of clay and sand on a limestone bed, a permeable soil but with a good moisture retention capacity. 

    All vineyards include ground cover to aerate the soils and are maintained by adding green and organic fertilizers. Pest control is never treated with insecticides; instead sexual confusion and the introduction of bat colonies throughout the vineyards. An R&D project has been in the works to eliminate the use of copper completely and reduce the use of sulfur by 90% in the next few years.

    Albet i Noya produces two lines of traditional method sparkling wines from the Penedès, neither of which are classified as Cava. The Petit Albet Rosé and Brut are fresh and youthful versions of "Clàssic Penedès" with the rosé being a Pinot Noir and Garnatxa blend and the brut being a traditional blend of Macabeo, Xarel-lo and Parellada. 

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    With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

    How to Serve Red Wine

    A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.

    How Long Does Red Wine Last?

    Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.

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    A superior source of white grapes for the production of Spain’s prized sparkling wine, Cava, the Penedes region is part of Catalunya and sits just south of Barcelona. Medio Penedès is the most productive source of the Cava grapes, Macabeo, Xarel-lo, and Parellada. Penedes also grows Garnacha and Tempranillo (here called Ull de Llebre in Catalan), for high quality reds and rosès.

    ZZZREFPRODUCT219777 Item# 219777

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