SONS DE PRADES
The Milmanda vineyards lie in the prestigious Conca de Barberà appellation at the foot of the Serra de Prades mountains. Here they thrive under extreme conditions marked by sudden shifts in temperature that benefit the development of varietal aromas.
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Sons de Prades is the true embodiment of a region and its thousand-year-old history. At the same time, it is a magnificent example of modern winemaking, which brings out the very best in the variety: aromatic intensity, solid acidity and immense potential to mature over time.
CONCA DE BARBERÀ
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Milmanda Castle lies on privileged land, with a vine-growing and winemaking history dating back to Roman times. It belonged to the Cistercian Order, originally from the Côte d'Or in Burgundy, cradle of Chardonnay, and from 1174 became part of the Monastery of Poblet, whose monks took up vine-growing.
The region boasts a Mediterranean climate, albeit with certain peculiarities derived from the surrounding mountain ranges: very hot summers, biting cold winters, little rain and over 2500 hours of sunshine a year.
SONS DE PRADES: WINEMAKING
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The Chardonnay grape lends itself beautifully to different winemaking techniques. This is exemplified by Sons de Prades, which ferments for 12 days, divided evenly between stainless steel tanks and oak barrels. It then undergoes partial malolactic fermentation, which rounds out the wine without overpowering it. Finally, the wine ages in new fine-grained French oak for six months, fine-tuning every nuance.
TASTING NOTE (2014 vintage)
On the nose, the fruit notes truly shine, with pear, pineapple and subtle stone fruit meeting hints of wild flowers (broom) and a distant echo of citrus, which then becomes very present, full and flavorful on the palate.
Long and clean on the finish, it leaves an elegant sensation characteristic of the variety. The wine has great longevity and potential to mature—between four to six years—which deserves special mention.
SONS DE PRADES AND FOOD
The versatility of Sons de Prades allows for countless culinary variations: arroz caldoso de bogavante (brothy rice with lobster) or a more humble mushroom risotto... Oil-rich fish like turbot or salmon, tuna or cod carpaccio, mature cheeses, Emmental or goat-milk Montsec are all simply delicious.
