
Celler Mas Doix 'Salix'
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- Most Recent Global Avg Price (ex-tax)
- $ 63 / 750ml
- From October 2025
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4 from 1 User Rating
- 15 Critic Reviews
- Style White - Tropical and Balanced
- Grape Variety White Blend
- Food Pairing Chicken and Turkey
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A number of critics have rated this Priorat wine extremely highly.
Critic tasting note: (2023 vintage) "
Color: straw. Aroma: dried herbs, faded flowers, white fruit, dry stone, sweet spices. Flavour: powerful, ripe fruit, balanced. " - Guia Penin
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Delivery SG$ 60 for orders excl EP wines
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Get PROHighlights
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- Priced in the top 20% for White wines from Priorat. The price has been stable over the past year.
- A number of critics have rated this Priorat wine extremely highly.
- This is above average in popularity for wines from the region. Demand for this wine has fallen over the past year.
Details
- Alcohol ABV
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13 - 13.5%
- Sweetness
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Dry
- Maturation
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Lightly Oaked
- Oak Type
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French
- Ownership
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Valenti and Ramon Llagostera
- Closure Type
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Cork
- Vineyard Notes
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Soil: Steep slate “llicorella” hillsides. Climate: Mediterranean with a continental trend. High thermal contrast between night and day.
- Winemaking
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Grapes are hand-harvested. Rigorous selection at the winery sorting table. Gentle press of whole cluster through the pneumatic press and the must ferments in second and third year French oak barrels at 16º. Once the alcoholic fermentation is finished we protect the wine to avoid malolactic fermentation.
Read more
- Ageing
-
: 3 months in second and third year french oak barrels in contact with the lees with weekly battonage.
Details
- Alcohol ABV
-
13 - 13.5%
- Sweetness
-
Dry
- Maturation
-
Lightly Oaked
- Oak Type
-
French
- Ownership
-
Valenti and Ramon Llagostera
- Closure Type
-
Cork
- Vineyard Notes
-
Soil: Steep slate “llicorella” hillsides. Climate: Mediterranean with a continental trend. High thermal contrast between night and day.
- Winemaking
-
Grapes are hand-harvested. Rigorous selection at the winery sorting table. Gentle press of whole cluster through the pneumatic press and the must ferments in second and third year French oak barrels at 16º. Once the alcoholic fermentation is finished we protect the wine to avoid malolactic fermentation.
Read more
- Ageing
-
: 3 months in second and third year french oak barrels in contact with the lees with weekly battonage.
Critics Scores & Reviews
(15)User Ratings
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