Class Blanc
A young and vibrant white wine, Class Blanc captivates with its freshness and an explosion of aromas that evoke special moments.
What makes it special?
Class Blanc was born at the very beginning of our project. When we started working the Tentiber estate in Porrera, we chose to focus on the white varieties best suited to the Priorat: Garnatxa Blanca and Xarel·lo. Planted with a long-term vision, these vines are today the origin of this wine.
The vineyards grow on llicorella slate soils, laid out in small dry-stone terraces, and are farmed according to the principles of organic agriculture and regenerative viticulture. Respectful work with the soil, the landscape and the natural rhythm of the vine allows us to obtain grapes with identity, balance and freshness.
The result is a lively, aromatic and vibrant wine that precisely expresses varietal identity and the essence of the terroir. A white wine that reflects the character of the Priorat through a delicate and luminous interpretation, and that connects directly with the origin of our project.
Tasting note
Clean and bright. Aromas of great intensity that express a distinctly fruity character, with notes of tropical fruit and citrus, combined with fresh vegetal hints of fennel and aniseed.
Fresh and elegant, with a crisp acidity and a long, persistent finish.
Technical sheet
Grape varieties: White Grenache, Xarel.lo. Tentiber Vineyard.
Viticulture: Certified organic agriculture. Regenerative viticulture.
Soil: Llicorella slate soils. Altitude: 350–520 m. Orientation: North-West.
Climate: Mediterranean with continental influence. Significant day–night temperature contrast.
Vinification: Hand-harvested grapes, carefully selected in the vineyard and placed in small crates to preserve the integrity of the fruit. Once destemmed and gently crushed, the grapes undergo a cold pre-fermentation maceration for approximately 24 hours in order to extract the full aromatic potential of the fruit.
Fermentation takes place in stainless steel tanks at a controlled temperature of 15–16 °C.
Ageing: 3 months in stainless steel tanks, in contact with the lees.
Food pairing: Ideal for pairing with dishes from Mediterranean cuisine, such as traditional rice dishes, risottos, creamy pastas, or seafood-inspired sauces. The combination with shellfish, as well as white or blue fish, whether grilled, baked, en papillote, or in light stews, achieves perfect balance and great harmony of flavors.
Alcohol: 13,5 %.
Serving temperature: 6-8 °C.
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