Cap Sentit Orange
100% Garnacha blanca (white Grenache)
Intense golden color with amber reflections. The nose is reminiscent of peach, apricot and dried apricots. Unctuous palate with light acidity and generous body.
This Orange wine stands out for its structure and body and pairs beautifully with the sweet and spicy flavours of Thai cuisine. Its versatility makes it ideal to accompany both blue fish and to enhance white meats.
Vinous by Antonio Galloni 2024:
- Cap Sentit Orange 2021: 91 points. “It features aromas of marmalade and herbal hints, complemented by a distinctively peachy late-harvest note. Dry, creamy and intense, it finishes with a slightly disheveled mouthfeel. This is a savory, hippie-chic wine”.
‘La Guia de Vins de Catalunya 2025’:
- Cap Sentit Orange 2022: 97 points
Gilbert & Gaillard 2024:
- Cap Sentit Orange 2022: GOLD
James Suckling 2024:
- Cap Sentit Orange 2022: 90 points. “A straw-colored garnacha that has aromas of beeswax, chamomile, pear skin and citrus rind. It’s medium- to full-bodied with a pithy character and some tannin influence. Savory and dialed back on the fruit. Vegan. Drink now”.
International Wine and Spirits Awards 2024:
- Cap Sentit Orange 2022: GOLD with 92 points
La Guia de Vins de Catalunya 2024:
- Cap Sentit Orange 2022: 96,7/100pts
Guía Peñín 2023:
- Cap Sentit Orange 2021: 89 pts.
James Suckling 2023:
- Cap Sentit Orange 2021: 92 pts. “Light to medium gold hue. Exotically spicy and mineral nose with some resin, ginger and wet stones to the apricots and spiced peaches. Bone-dry and sleek on the palate with subtle fine, creamy tannins. The mouthfeel is austere and linear despite being medium- to full-bodied. An excellent skin-contact garnacha to enjoy now. Vegan.”
La Guia de Vins de Catalunya 2023:
- Cap Sentit Orange 2021: 9.63/10pts
VINIFICATION
Orange wine made from 100% white garnacha grapes, undergoing an extended grape skin contact during its vinification, more usual in red wine making.
- 15 days maceration with grape skins (contact of the must with the grape skin, to bring out skin colour, tannins and body)
- Fermentation at controlled temperature (16ºC) in stainless steel tanks.
- Light press after the fermentation.
- Aged “sur lie” on its natural yeast. Once alcoholic fermentation is complete, the yeast breaks down and gives texture and sweetness to the wine.
- Light fining.
AGING
VINEYARDS
VINTAGE
Early September
ANALYSIS
13% vol. Alcohol
5,5 g/l tartaric acid
0,5 g/l residual sugar
TOTAL PRODUCTION
Approximately 15.000 bottles (75cl)
REPORT ON NETWORKS OR WITH THE NEWSLETTER
© Celler de Capçanes 2018 | C/ Llaberia 9, 43776 Capçanes – Tarragona (Spain) | Tel. (+34) 977 178 319 | cellercapcanes@cellercapcanes.com