# Els Nanos Blanc del Coster (2025)

- **Producer:** Josep Foraster
- **Colour:** white
- **Type:** still
- **Grapes:** Macabeu, Parellada
- **Region:** Catalonia, Spain
- **Style:** Classic
- **Alcohol:** 12.0%
- **Average price:** €8
- **Contains sulphites:** Yes
- **When to drink:** Now
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** apple, pear, peach, lemon, blossom, cream

## About this wine

Celler Mas Foraster is a historic family-run estate located in Montblanc within Catalonia's Conca de Barberà region, where the Foraster family has cultivated grapes for over 150 years. In 1998, Julieta Foraster and her son Ricard initiated a modern revival of the estate, focusing on organic viticulture and indigenous varieties. Els Nanos Blanc originates from the El Coster vineyard parcel planted at high elevations between 400 and 600 meters. The vines benefit from cool coastal breezes known as marinada, which temper hot summer days and protect natural freshness in the grapes.

## Interesting facts

- The Macabeu and Parellada vines for this wine were planted in 1971 and 1966, bringing over 50 years of age to this entry-level bottling.
- The vineyard sits high in the Conca de Barberà valley, cooled by a sea breeze called marinada originating 30 km away.
- Malolactic fermentation is selectively completed for Parellada but blocked for Macabeu to balance texture and acidity.

## Food pairing

This light-bodied, crisp white wine relies on elevated acidity and clean minerality to complement light proteins, fresh herbs, and seafood. High-acid dishes or citrus elements harmonize with the vibrant profile, while delicate preparations avoid overpowering the subtle fruit flavors.

## Wine making process

Harvested from old-vine Macabeu planted in 1971 and Parellada planted in 1966, the grapes undergo a 6-hour cold skin maceration in stainless steel tanks to extract delicate aromas. Fermentation occurs using indigenous yeasts at temperature-controlled conditions between 16°C and 18°C over 15 days. The wine is aged for three months on fine lees in stainless steel tanks. Malolactic fermentation is allowed for Parellada to add texture, while it is blocked for Macabeu to maintain vibrant acidity.