Meet the faces behind the wine
Let yourself be surprised by l'Apical, a project that was born in 2012 in the Penedès, by the hand of Sergi Sevillano, Martí Giralt and Josep Badia.
The idea of l'Apical has always been clear: Work with the autochthonous varieties of the Penedès; where the influence of the sun and the Mediterranean Sea make it a privileged territory for growing vineyards.
A very interesting project, aligned with the evolution of the new generations of the territory. Combining an old vineyard and a younger vineyard, they make wines loaded with love, dedication and tradition. What more could you want?
Our Test
We have spoken with Sergi and Martí, from the winery, to better understand the faces behind the wines, and they have answered our little test about them:
1. What do you like the most about everyday life in your winery?
Contact with the wine, follow the natural cycle of the grape from harvest to the day of bottling.
2. Guilty pleasure - a wine that you always have on hand (from another winery)
Les Brugueres Blanc, DOC Priorat.
3. If your winery were representative of a party, what holiday would it be?
San Juan: I think our wines are similar to the San Juan festival, as they are fresh, light and unique. They are not formal. They have their personal character as is San Juan, a very open party, without established rules, and long unforgettable nights. Same feeling that our wines transmit.
4. If you could choose any famous / historical person to represent the winery, which one would you choose?
Marc Márquez, a humble rider, with a good track record, and a lot to talk about yet.
5. If you could have one super power, what would it be?
Fly, to be able to fly over the vineyards, our territory, and discover a new world.
6. In which non-winemaking publication (magazine / blog) would you like to be published?
In the New York Times, it would be "milk" !!!
7. Bonus track - What's the craziest thing you've done for work / wine?
Write to Gerard Piqué if he wants to make us a free advertising sponsor.
Meet the faces behind the wine
Let yourself be surprised by l'Apical, a project that was born in 2012 in the Penedès, by the hand of Sergi Sevillano, Martí Giralt and Josep Badia.
The idea of l'Apical has always been clear: Work with the autochthonous varieties of the Penedès; where the influence of the sun and the Mediterranean Sea make it a privileged territory for growing vineyards.
A very interesting project, aligned with the evolution of the new generations of the territory. Combining an old vineyard and a younger vineyard, they make wines loaded with love, dedication and tradition. What more could you want?
Our Test
We have spoken with Sergi and Martí, from the winery, to better understand the faces behind the wines, and they have answered our little test about them:
1. What do you like the most about everyday life in your winery?
Contact with the wine, follow the natural cycle of the grape from harvest to the day of bottling.
2. Guilty pleasure - a wine that you always have on hand (from another winery)
Les Brugueres Blanc, DOC Priorat.
3. If your winery were representative of a party, what holiday would it be?
San Juan: I think our wines are similar to the San Juan festival, as they are fresh, light and unique. They are not formal. They have their personal character as is San Juan, a very open party, without established rules, and long unforgettable nights. Same feeling that our wines transmit.
4. If you could choose any famous / historical person to represent the winery, which one would you choose?
Marc Márquez, a humble rider, with a good track record, and a lot to talk about yet.
5. If you could have one super power, what would it be?
Fly, to be able to fly over the vineyards, our territory, and discover a new world.
6. In which non-winemaking publication (magazine / blog) would you like to be published?
In the New York Times, it would be "milk" !!!
7. Bonus track - What's the craziest thing you've done for work / wine?
Write to Gerard Piqué if he wants to make us a free advertising sponsor.
The wine
With this wine, the winery seeks to work with two autochthonous varieties that complement each other perfectly, to achieve a wine with a specific aromatic touch, which both when smelling it and tasting it, will hook us. With the combination of Xarel lo (85%) and Malvasía de Sitges (15%) they have succeeded. Two native varieties with a spectacular Mediterranean accent. Xarel lo, the star variety in the Penedès, gives us a wine with a silky structure and very fresh, since it is a variety that also gives us a very good acidity. The other variety, Malvasía de Sitges, from the eastern Mediterranean area in the 14th century. During the 18th century it was valued as one of the best varieties for making wine in Catalonia.
Sweet entry on the palate, marked softness and kindness. Complex mid palate, where flower, dryness and freshness reign, due to the presence of Xarel·lo, a domain clearly threatened by more creamy and tropical notes of Malvasia. A curious and fun balance on the palate that leaves us with a long, drying, persistent and vibrant finish.
Wine Personality Test
We have been lucky, and Sergi and Martí have answered us the wine personality test. Do you want to know him better?
1. If wine were a famous / fictional character, what would it be? Why?
JimCarrey, because it is a cheerful, fresh, fun, versatile wine. Very carefree.
2. What if it were an animal? Why?
A squirrel, because it is nervous, agile, unpredictable, energetic, and pleasant.
3. The reason for the label and the name.
The label is a reflection of the people behind us, the Wine Livers, who love wine and life, and we want to combine both. It is a wine to live life in company, and who better than the animals that accompany us in the vineyard.
4. Your match. What would be your perfect companion?
Fresh starters, pasta, rice, carpaccios: light or medium-bodied meals. Or just with good company.
5. Is it more beach or more mountain? Why?
Beach; Ideal to enjoy on the seashore, glass by glass, and enjoy the moment. Authentic Mediterranean character.
Did you like the experience?
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Match your moment
To make a good beef carpaccio, the quality of the meat is essential. That is why we are going to use a very fresh beef tenderloin, without a drop of fat. We are going to propose the most basic recipe, with a citronette sauce, which is a vinaigrette where the vinegar is replaced with the lemon. Ideal to accompany this vinazo.
Beef carpaccio:
Ingredients (4 people):
400 g of beef tenderloin
100 g of Grana Padano cheese in shavings (if you can't, you can use Parmesan)
100 g arugula
For the citronette sauce
70 g lemon juice
100 ml of extra virgin olive oil
30 ml of white wine
Sal fina
Black pepper
Elaboration:
We start by preparing the citronette. We filter the lemon juice and put it in a bowl together with the oil, salt and ground pepper. With a whisk, we emulsify the sauce until all the ingredients are perfectly mixed.
In a large plate, we arrange a bed of arugula.
We cut the meat very, very fine, like a sausage. To make it easier for you, you can put it in the freezer for half an hour to make it firmer. Arrange the fillets on the arugula, almost without overlapping them.
On top of the meat we arrange the cheese shavings, and sprinkle with the citronette sauce, ensuring that all the meat comes into contact with the sauce. We serve at the moment.
