Ca N’Estruc Idoia Blanc

£17.95 £19.50
  • Ca N’Estruc Idoia Blanc
  • Ca N’Estruc Idoia Blanc

Ca N’Estruc Idoia Blanc

£17.95 £19.50

AVAILABILITY: 3 in stock

Grape Xarel-Lo, Garnacha Blanca, Chardonnay, Macabeu
Style Dry, White, Full Bodied, Tropical Fruit, Savoury, Oaked, Complex
Country Spain
Region Catalonia
Volume 75cl
ABV 13%
Dietary Sustainable, Practising Organic, Practising Biodynamic


Ca N’Estruc Idoia Blanc is a delightful, complex and layered wine with aromas of tropical fruit and brioche . The palate has an opulence with savoury, nutty characters balanced by apricot and a touch of vanilla. There is a good deal of weight to the wine with mineral complexity and bright citrus acidity on the finish.  Ca N’Estruc Idoia Blanc is a cracking match for full-flavoured grilled fish or chicken dishes, especially those done in a creamy sauce.

About the Producer

The Ca N'Estruc estate dates back to 1574. Here on the slopes of the holy mountain of Montserrat in Esparreguera - half an hour away from Barcelona - Francisco Marti cultivates 22 hectares planted at 165m on alluvial soil. The plots surround the family farmhouse and winery, and grapes cultivated include Xarel-lo, Moscatell, Garnatxa Blanca, Syrah, Chardonnay and Petit Verdot. The oldest vineyards (average 40 years) are gobelet pruned. The estate has access to an additional 20 hectares of old vine fruit (40-60 years old) from local growers.

The estate has a unique microclimate with the vineyards planted to protect vines from the cold north winds whilst optimising sunshine to ensure full ripening. They experience cool summers, mild winters and an average annual temperature of 14ºC.

Vineyard and Winery

Produced predominantly from the Xarel-lo grape (55%), along with a portion of Garnacha Blanca (17%), Chardonnay (15%) and Macabeu (13%). The vines are between 20 and 50yrs old, and are cultivated at around 165 metres above sea level, in alluvial, clay-chalk soils with some gravel. Xarel-lo is the last grape to be harvested (around mid-September) - the other three varieties are picked in mid to late August. The grapes are hand-harvested and undergo selection in the vineyard. They're then destemmed, gently pressed and the must is allowed to settle at 15ºC for 24 hours. After racking natural yeasts from the vineyard are introduced to begin the fermentation. Each variety is initially fermented seperately in 25hl stainless steel tanks at controlled temperature for 2 weeks, then the fermentation is completed in 500 litre French oak barrels. The wine matures for 5 months in Allier oak barrels - some new, and some 1-2 years old, with medium toast.