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
Straw yellow monovarietal with fine gold reflections, clean and bright, agile in the glass, with good aromatic intensity, marked by the balance between varietal aromas of ripe fruit (peach, apricot, golden apple, ...) and a bouquet fine wood, represented with timid notes of dried fruits (hazelnuts, almonds) and elegant smoked notes; An attractive aromatic range, on a shy floral, mineral and aniseed background. In the mouth, we enjoy a sweet entry, with a tasty and fruity evolution, under the watchful eye of the wood; good structure and meatiness due to the work of the lees, boasting at the same time a fresh acidity and smoothness. Long aftertaste, marked by a fine bitterness, pleasant creaminess and a dry finish.
It is a wine made with Macabeu from vines over 35 years old, collected by hand, pressed directly, and at the end of fermentation, aged in new and old 300-liter French oak barrels, for approximately 4 or 5 months depending on the year, with a continuous weekly batônnage, which helps the wine to preserve and grow inside the barrel. Subsequently, they let it rest for a minimum of 1 year in the bottle before going on the market, after this time the integration of acidity, the barrel and the fruit is fantastic, right?
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?
He would be an aristocrat in his 50s, because it is a wine that transmits tranquility, elegance, good manners. A wine with experience and journey in every way.
2. What if it were an animal? Why?
It would be a swan, for its elegance, its finesse, and its way of flying in the mouth and nose: direct but charming.
3. The reason for the label and the name.
Coll de la Sitja is its wine-growing location, the name of its farm. It wants to transmit light and purity.
4. Your match. What would be your perfect companion?
A rice with fish or a white meat in sauce.
5. Is it more beach or more mountain? Why?
Mountain, ask for stronger, more elaborate or more copious meals.
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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.
