Valldolina, 'Uvala', Marselan
Valldolina, 'Uvala', Marselan
Valldolina, 'Uvala', Marselan
Valldolina, 'Uvala', Marselan
Valldolina, 'Uvala', Marselan
Valldolina, 'Uvala', Marselan

Valldolina, 'Uvala', Marselan

Raimon Badell of Valldolina describes the Uvala wines as a natural progression from ecological to completely natural - in fact the label itself claims that the wine 'might contain flora and fauna' - as it is unfined and unfiltered.

The grapes for this 100% Marselan (the same grapes he uses for the Ona Penedès Negre) are harvested by hand and are pressed, then left in stainless steel tanks to ferment using wild yeasts from the vineyard. The juice is left in contact with the skins for 12 days, with two daily 'bazuqueos', or punch downs (pigeage). The Marselan then spends 10 months in French and American oak barrels before being bottled without fining or filtration.

Marselan was first created in 1961 as a cross breeding of Grenache and Cabernet Sauvignon. It has the exuberant red fruit ripeness of Grenache and the elegant structure of Cabernet Sauvignon. It has been officially introduced in Bordeaux to combat climate change.

Learn more about Can Tutusaus here.

100% Marselan

Olesa de Bonesvalls, Penedès, Catalunya

13%

66 cases

Valldolina Uvala Marselan

Grape(s)

100% Marselan

Region

Olesa de Bonesvalls, Penedès, Catalunya

ABV

13%

Production 

66 cases

Producer Tech Sheet PDF

VIN°VI Tech Sheet PDF

Valldolina Uvala Marselan