The joint work of winegrowers and oenologists shape a frank, fresh wine with fruity notes, easy on the palate and a well-marked aftertaste, seeking synergy with the cuisine respectful with the product and traditional elaborations, without stridency in the pairings.
Created by Sergi Montalà and Salvi Moliner for Bar del Pòsit, Aproppòsit is the Mediterranean expression of the D.O. Terra Alta

Wine made from vineyards of Macabeo, White Grenache and small-grain Muscat, located in the Batea district, planted in soils at an average height of 300 meters above sea level.
Each one is vinified separately and from a sustainable viticulture, we macerate the grapes and ferment the must at low temperature to obtain and incorporate into the wine all the aromas present in the grape and achieve a fresh and fruity white without tiring the palate.

Eat and drink well, the mere fact of enjoying the evening.

Coupage
80% Macabeo
10% White Grenache
10% Small-grain muscat

Born in the vineyards of a village called Arbo Pontevedra. From the winery-castle of Marques de Vizhoja you can see the coast of Portugal. With an Atlantic climate and abundant rains, this young wine is reminiscent of apple, pear and lemon.

Made from Albariño and other Galician grapes... a coupage made by and for Bar del Pòsit so that it pairs perfectly with the dishes made between Bar del Pòsit kitchen stoves.

Bodegas Marqués de Vizhoja is a family business founded in 1968 by Don Mariano Peláez and currently run by his sons Jorge and Javier.

Our Fruity Blanc del Pòsit wine is created jointly by the winemaking team of Celler Ronadelles and the culinary team of Bar del Pòsit, focusing on excellence in both wine and menu, always based on the same philosophy:

Respect for our environment, a sustainable production method and the perfect conjunction of biodynamic wine in the mediterranean kitchen

Our Dry Blanc del Pòsit wine is created jointly by the winemaking team of Celler Ronadelles and the culinary team of Bar del Pòsit, focusing on excellence in both wine and menu, always based on the same philosophy:

Respect for our environment, a sustainable production method and the perfect conjunction of biodynamic wine in the mediterranean kitchen

Our Young Negre del Pòsit wine is created jointly by the winemaking team of Celler Ronadelles and the culinary team of Bar del Pòsit, focusing on excellence in both wine and menu, always based on the same philosophy:

Respect for our environment, a sustainable production method and the perfect conjunction of biodynamic wine in the mediterranean kitchen

Our Aged Negre del Pòsit wine is created jointly by the winemaking team of Celler Ronadelles and the culinary team of Bar del Pòsit, focusing on excellence in both wine and menu, always based on the same philosophy:

Respect for our environment, a sustainable production method and the perfect conjunction of biodynamic wine in the mediterranean kitchen

It is made with 60-year-old vines of this variety in the Batea region in silt and honeycomb soils, and its production reaches 6,000 bottles worked in stainless steel tanks for 6 months.

Its color in the glass is golden yellow, clean and with shines and greenish reflections. The grape and honey aromas intermingle with the peaches with certain biscuit nuances.

Elegant in the mouth. Its acidity and freshness stand out.

When mixed with saliva it becomes creamy and is long in aftertaste with some sodium note. A wine known as gastronomic for its versatility in pairings.

Really, it's Unique

Tasting Note
Pale salmon pink color with a subtle bluish hue. Fine and complex aroma, a mixture of fresh and floral notes, red fruits with hints of Mediterranean herbs. The palate has a very friendly, sweet sensation, velvety, in balance with its lively acidity.

Elaboration
The grapes come from old vines and are picked several weeks earlier than the grapes used for red wines. Grapes are chilled, crushed and pressed almost immediately, allowing for a very light colouration and only the first “mosto flor” is used. Fermentation continues at about 13-15 ° C in stainless steel vats with "bâtonnage" of the fine lees for about two months to improve the mouthfeel. Slight fining and filtration before bottling.

A stunning rosé, serious, elegant and always a talking point at any dinner table.