The white 2019 Micalet was produced with a mix of local grapes, Tortos, Trepadell, Malvasia, Merseguera and others, from a 2.5-hectare old vineyard with white soils, Pla de Micalet, planted in 1948 on the slopes of the Penya Forad. Half of the grapes, those from ungrafted vines, were harvested before the rain and the other half after, and Revert now thinks he should have waited a little more. The full clusters were pressed, the juice let to settle for 12 hours and then put to ferment in barrel, where it matured with lees for 10 months. This has 12.67% alcohol and a pH of 3.17 and 5.55 grams of acidity. It's a little more advanced aromatically, with some hints of pollen and nuts, and has a gentle palate.
93 Pts Wine Advocate