Dolç de Foc Espurnes 50cl

The Dolç de Foc Espurnes is an enological jewel that rescues the ancestral tradition of 'vi bullit' (boiled wine) from the Bages region.

Created by the renowned sommelier David Seijas (Gallina de Piel Wines) in collaboration with the Roqueta family (Abadal), this premium sweet wine redefines the category. Crafted with a masterful blend of Macabeo (80%) and Picapoll (20%), its creation process is a tribute to history: a portion of the must is boiled in copper cauldrons to concentrate its natural sugars, providing an unctuous texture and caramelized notes. Subsequently, it is blended with early harvest wine fermented in stainless steel, which guarantees a vibrant acidity and unparalleled freshness.

The result is a modern, complex, and non-cloying sweet wine, ideal for the most demanding palates. Its aromatic profile is a sensory journey that combines the freshness of white mint and citrus with the warmth of roasted apple and peach in syrup. On the palate, Dolç de Foc Espurnes dazzles with its perfect balance between sweetness and acidity, culminating in a long, persistent, and extremely elegant finish. Presented in a sophisticated bottle, it is the perfect choice for haute cuisine, pairing exceptionally well with both savory appetizers and elaborate desserts. This wine is not just a drink, but a cultural experience that transports the consumer to the ancient Catalan farmhouses, where vi bullit was the protagonist of great celebrations. Its exclusivity and meticulous preparation make it a must-have for collectors and lovers of luxury sweet wines.

Tasting Note of Dolç de Foc Espurnes:

Appearance: Straw yellow with golden reflections, clear and bright. Nose: Complex and perfumed; notes of roasted apple, pear, peach in syrup, intertwined with fresh touches of white mint, fennel, and macerated citrus peel. Palate: Sweet and unctuous entry, sweetness perfectly balanced by a tense and refreshing acidity. Long, honeyed, and persistent finish.

Value Points

Historical recovery of the traditional Catalan technique of 'vi bullit'.

Exclusive blend of indigenous varieties: 80% Macabeo and 20% Picapoll.

Prestigious collaboration between David Seijas (ex-sommelier of elBulli) and Bodegas Abadal.

Masterful balance between concentrated sweetness and vibrant acidity.

Service Protocol

Serve very cold, between 5ºC and 8ºC. Ideal in a small white wine glass to concentrate its aromas. It pairs perfectly with appetizers such as foie gras or creamy cheeses, and in desserts, it shines alongside blue cheeses, Tarte Tatin, dark chocolate desserts, or candied fruits.