Winery Jordi Llorens - Kremo

Winery Jordi LlorensKremo

3.6
Note - 1Note - 1Note - 1Note - 0.5Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Kremo of Winery Jordi Llorens is a white wine from the region of Catalogne.
This wine generally goes well with

Details and technical informations about Winery Jordi Llorens's Kremo.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
13°
Allergens
Contains sulfites

Discover the grape variety: Parellada

Lively, elegant whites with finely chiselled acidity and a light palate, with aromas of lemon, green apple, white flowers, fresh herbs and discreet mineral notes. Brings freshness and aromatic finesse to Cava DO blends (with macabeo and xarel-lo), defining the taut identity of Catalan sparkling wines. Also as light still whites in Penedès DO and Conca de Barberà DO. Native Catalan variety grown at altitude.

Last vintages of this wine

Kremo - 0
In the top 100 of of Catalogne wines
Average rating: 3.61110.50

The best vintages of Kremo from Winery Jordi Llorens are 0

Informations about the Winery Jordi Llorens

The winery offers 12 different wines.
Its wines get an average rating of 3.9.
It is in the top 15 of the best estates in the region
It is located in Catalogne

The Winery Jordi Llorens is one of of the world's great estates. It offers 13 wines for sale in the of Catalogne to come and discover on site or to buy online.

Top wine Catalogne
In the top 40000 of of Spain wines
In the top 1000 of of Catalogne wines
In the top 200000 of white wines
In the top 600000 wines of the world

The wine region of Catalogne

Cradle of Cava (~95% of Spanish output, traditional method): Macabeo, Xarel-lo, Parellada trilogy, fine fruity bubble. Quality peak in Priorat DOCa: dense, mineral reds on llicorella (schist), old-vine Garnacha and Cariñena with black fruit, garrigue notes, firm tannins. Also Penedès, fleshy Montsant, sunny Empordà, Costers del Segre. Mediterranean.

The word of the wine: Malolactic fermentation

Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.

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