We introduce the new pét-nats of Mas Vicenç, named Colldecabra, in the company of friends and prescribers, with sensational pairings and lots of wine, especially with bubbles. It was a magnificent afternoon of sun and smooth sea breeze, in the middle of the spring equinox, and it turned out to be another unforgettable evening.
The white Colldecabra, made with macabeo, was presented with a shrimp tartar with sour apple, celery and a hint of lime. The sensations of the white fruit of the variety and the elegant creaminess of the carbonic paired perfectly with the ‘tapa’ which was prepared by Olivetta’s catering from Tarragona. The next stop between vineyards was made under the fig tree of Ca l’Adserà, a special corner with a lot of history of our dear neighbor and friend Enric Adserà. Here we offered the degustation of the sparkling rosé Colldecabra, the Grenache one, which was fused with a crunchy sphere of creamy burrata and dried tomato powder. The day ended up with a visit to the winery and a communion of smiles, more tapas and the entire range of Mas Vicenç wines.