Alemany & Corrio Principia Mathematica

In the little town of Vilafranca del Penedes in Cataluna, Irene and Laurent are challenging the traditional perception of DO Penedes wine.

Converting their vineyards from the typical Penedes high yields and abandoning all forms of chemical treatment and fertilisers, they follow basic organic practices. Much of the construction and equipping of their cellar was modest and homemade, including building their own tanks. Production remains small, yet as they identify further small vineyard sites their range has extended to include distinctive wines from the indigenous varietal Xarel-lo, which they choose to do extended fermentation with, using indigenous yeast and it is then left on its lees to increase the richness and compexity.

Xarel-Lo, Garnacha Blanca

With vines trained gobelet style, the vineyards are approximately 45 years old, on clay and limestone soils, yielding approximately 4000 kg / Ha. Practicing lutte raisonnee.

Vinification in 228l and 700l french oak barrels, fermented with wild yeast, after fermentation 2/3 parts are aged in 700 l french oak barrels and 1/3 parts in stainless steel.

Crisp white fruit and apricot nose with a light nutty element and a Meursault-esque butteriness. The aromas open up and become richer but still perfectly balanced. Dry, soft but fresh acidity. A lovely depth of mineral laced, grassy white fruit with hints of apricot and nuts.

Amazing with seafood and paella but it's a far more versatile wine than that and would work with grilled pork sausage or even flame roasted lamb chops finished with a sprinkling with fresh rosemary.

Nolan - Text from the Spotlight on White Wines of Spain Blog

Now we visit Catalunya and the vineyards of Penedes. Penedes is where the best examples of Cava come from, which, despite being the best, are ridiculously good value when you compare them to Champagne! Today we are not interested in the heady delights of Cava and instead are focusing once more on a native still wine of the area. This is the Principia Mathematica, made with the local varietal Xarel-Lo, “Cha-Reh-Low”, with just a touch of Garnacha Blanca in the mix.

The climate here is Mediterranean, with warm, dry summers and mild winters. The majority of rainfall occurs outside the growing season so the grapes get extra concentration closer to harvest. Historically, a lot of Catalan producers have used their favourable climate to grow huge quantities of high yielding grapes. Irene and Laurent from Principia Mathematica are wanting to do something different. They are farming organically, controlling the yields with the aid of older vines planted as bush vine “Goblets”.

Vinification is in 228l and 700l French oak barrels, fermented with wild yeasts. After fermentation, 2/3 parts are aged in 700 l French oak barrels and 1/3 parts in stainless steel. If this treatment sounds familiar to the Francophiles amongst you, this is because it is very similar to wine making processes in Burgundy’s Cote d’Or.

Similarities to Burgundy do not stop at the winemaking, stylistically this wine drinks like a Meursault but with one key difference...it is not £80+ per bottle! The fruit characters are riper than Meursault with apricots, though there is still a tonne of crisp white fruit. The Meursault flavours come across in the form of both minerals and an unctuous butteriness that would send Michelin star chef, Marco Pierre-White, weak at the knees. Paella would be elevated by this wine, but I reckon a pork roast would also be astonishingly good matched with this.