{"id":77120,"date":"2022-07-13T12:19:40","date_gmt":"2022-07-13T10:19:40","guid":{"rendered":"https:\/\/gastronomicament.cat\/lhotel-finca-serena-presenta-el-primer-vi-de-la-seva-vinya"},"modified":"2022-07-13T12:19:40","modified_gmt":"2022-07-13T10:19:40","slug":"lhotel-finca-serena-presenta-el-primer-vi-de-la-seva-vinya","status":"publish","type":"post","link":"https:\/\/gastronomicament.cat\/es\/lhotel-finca-serena-presenta-el-primer-vi-de-la-seva-vinya","title":{"rendered":"L&#8217;hotel Finca Serena presenta el primer vi de la seva vinya"},"content":{"rendered":"<p>Aquest mes de juliol, s&#8217;ha presentat el vi de<strong>\u00a0Finca Serena<\/strong>, l&#8217;hotel exclusiu i elegant situat al\u00a0<strong>Puig Molt\u00f3<\/strong>\u00a0de\u00a0<strong>Montu\u00efri<\/strong>. Per ser concrets, cal dir que s\u00f3n dos vins, de l&#8217;<strong>anyada 2021<\/strong>, un de rosat i un de blanc, que neixen de les mans expertes de l&#8217;<strong>en\u00f2leg<\/strong>\u00a0mallorqu\u00ed<strong>\u00a0Tomeu Llabr\u00e9s<\/strong>, de\u00a0<strong>Can Verdura<\/strong>\u00a0(Binissalem).<\/p>\n<p>\u201cEl respecte als or\u00edgens i a all\u00f2 local ens va dur a plantar m\u00e9s de 40.000 ceps de varietats aut\u00f2ctones, Premsal Blanc, Callet, Gir\u00f3 Ros i, tamb\u00e9, de la varietat catalana Monastrell, per produir Vi de la Terra Mallorca\u201d, explica Llabr\u00e9s. L&#8217;en\u00f2leg i tamb\u00e9 enginyer agr\u00f2nom comenta que treballen una<strong>\u00a0viticultura responsable i ecol\u00f2gica<\/strong>: \u00aben feim la recol\u00b7lecci\u00f3 de forma totalment manual, i en caixes de no m\u00e9s de 12 quilos. El resultat s\u00f3n vins frescos i afruitats, equilibrats i amb una subtil acidesa final que allarga el sabor a la boca\u201d.<\/p>\n<p>El vi\u00a0<strong>Finca Serena blanc<\/strong>\u00a0\u00e9s un monovarietal de\u00a0<strong>Premsal Blanc<\/strong>,\u00a0de color groc-verd\u00f3s p\u00e0l\u00b7lid, amb aromes de poma i peres i reminisc\u00e8ncies de fruites tropicals, amb un toc anisat. En boca \u00e9s equilibrat amb una subtil acidesa final que allarga el vi.<\/p>\n<p>El vi\u00a0<strong>Finca Serena rosat\u00a0<\/strong>\u00e9s un monovarietal de\u00a0<strong>Callet<\/strong>, de color salm\u00f3 p\u00e0l\u00b7lic, amb aromes de fruita vermella sobre una b\u00e0se herb\u00e0cia i especiada. En boca \u00e9s tamb\u00e9 equilibrat, amb notes de fruita vermella.<\/p>\n<p>\u00abEl nostre primer vi &#8211; apunta\u00a0<strong>Pau Guardans<\/strong> -propietari de la col\u00b7lecci\u00f3 d&#8217;hotels de luxe \u00danico Hotels a qu\u00e8 pertany Finca Serena, neix amb la il\u00b7lusi\u00f3 de completar l&#8217;experi\u00e8ncia dels nostres hostes, oferint productes elaborats dins de les 40 hect\u00e0rees de Finca Serena, com tamb\u00e9 l&#8217;oli dels nostres oliverars (Arbequina, Empeltre i Piqual), o els productes dels nostres dos horts ecol\u00f2gics\u00bb.<\/p>\n<p>A m\u00e9s, explica el<strong>\u00a0xef Oscar Velasco, Premi Nacional de Gastronomia 2007 i director gastron\u00f2mic amb el xef mallorqu\u00ed David Mart\u00ednez del restaurant de Finca Serena<\/strong>, Jacaranda, \u201cels vins de Finca Serena s\u00f3n vins d&#8217;aromes florals i bals\u00e0miques, subtils i elegants que mariden perfectament amb la majoria dels plats que es poden tastar al nostre restaurant\u201d.<\/p>\n<p>La presentaci\u00f3 es va fer el dijous 7 de juliol i hi participaren diversos especialistes en vins i gastronomia, que lloaren\u00a0el resultat obtingut amb aquests dos vins.<\/p>\n<p><strong>Restaurant de Finca Serena<br \/>\n<\/strong>Els vins es poden tastar als restaurants dels hotels \u00danico, i tamb\u00e9 al restaurant de Finca Serena, que \u00e9s\u00a0obert al p\u00fablic, s&#8217;allotgi o no a l&#8217;hotel.\u00a0La carta del restaurant de Finca Serena canvia cada dia, i ofereix opcions de peix, carns i vegetarianes. Entre els plats destaquen el guisat de xot mallorqu\u00ed, alberg\u00ednia i verduretes de l&#8217;hort saltejades, la porcella cruixent amb cabdells d&#8217;enciam a la graella i la sopa de peix del Mediterrani a l&#8217;estil de l&#8217;illa. \u201cLa carta es basa en la cuina de temporada, per\u00f2 variam cada dia depenent de l&#8217;oferta i el mercat\u201d, explica el xef Oscar Velasco, guardonat al llarg de la seva carrera amb dues estrelles Michelin, 3 sols Repsol i el Premi de Gastronomia de la ciutat de Madrid, entre d&#8217;altres reconeixements.<\/p>\n<p>A l&#8217;<strong>estiu, cada dimarts i dijous s&#8217;organitzen respectivament, en una terrassa mirant a la Serra de Tramuntana, men\u00fa d&#8217;arrossos i barbacoes a l&#8217;aire lliure<\/strong>. Es recomana reservar atesa l&#8217;alta demanda i la limitaci\u00f3 d&#8217;aforament.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>L&#8217;en\u00f2leg \u00e9s Tomeu Llabr\u00e9s, de Can Verdura (Binissalem), qui ha apostat principalment per les varietats aut\u00f2ctones&hellip;<\/p>\n","protected":false},"author":1,"featured_media":77108,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"gallery","meta":{"_acf_changed":false,"_swt_meta_header_display":false,"_swt_meta_footer_display":false,"_swt_meta_site_title_display":false,"_swt_meta_sticky_header":false,"_swt_meta_transparent_header":false,"footnotes":""},"categories":[1003,1477],"tags":[],"coauthors":[2053],"class_list":["post-77120","post","type-post","status-publish","format-gallery","has-post-thumbnail","hentry","category-actualitat-es","category-reportatges-i-novetats-es","post_format-post-format-gallery"],"acf":{"gallery":null,"home_date":{"home_begin_date":null,"home_end_date":null}},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - 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