{"id":34167,"date":"2023-04-25T10:22:04","date_gmt":"2023-04-25T10:22:04","guid":{"rendered":"https:\/\/abadal.net\/?p=34167"},"modified":"2023-04-27T10:30:34","modified_gmt":"2023-04-27T10:30:34","slug":"tast-vertical-de-labadal-mando-a-barcelona-amb-motiu-de-la-presentacio-de-labadal-wine-gastro-experience","status":"publish","type":"post","link":"https:\/\/abadal.net\/ca\/tast-vertical-de-labadal-mando-a-barcelona-amb-motiu-de-la-presentacio-de-labadal-wine-gastro-experience\/","title":{"rendered":"Tast vertical de l’Abadal Mand\u00f3 a Barcelona amb motiu de la presentaci\u00f3 de l’Abadal Wine & Gastro Experience"},"content":{"rendered":"

Durant el tast, dirigit per en Miquel Palau, en\u00f2leg d’Abadal, els assistents van poder tastar fins a 6 anyades d’aquest vi elaborat 100% amb la varietat recuperada mand\u00f3.<\/p>\n

Un recorregut a trav\u00e9s de les diferents anyades tastades d\u2019aquest vi (des de l’anyada 2014 quan encara era un vi experimental, passant per la 2016, la 2017, la 2019, l’anyada 2020 actualment al mercat i la 2022, que encara reposa en argila) en el que es va deixar veure una evoluci\u00f3 en l’estil: d\u2019un vi m\u00e9s r\u00fastic a un vi amb major pres\u00e8ncia de fruita, mantenint per\u00f2 sempre el seu car\u00e0cter fresc i la important pres\u00e8ncia dels aromes de sotabosc de la finca, trets que el converteixen en un vi molt gastron\u00f2mic.<\/p>\n

Dirigit a un p\u00fablic professional, a la trobada hi van assistir des de sommeliers, fins a restauradors participants a l’Abadal Wine & Gastro Experience i prescriptors vin\u00edcoles. Despr\u00e9s del tast vertical els presents van poder gaudir de tots els vins del celler amb un petit acompanyament gastron\u00f2mic.<\/p>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

Durant el tast, dirigit per en Miquel Palau, en\u00f2leg d’Abadal, […]<\/p>\n","protected":false},"author":7,"featured_media":34168,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[58,1615],"tags":[1621,1996,61,156,164,2253,1629,362,101,256,2255,337,1528,2254,1562,117,1993,391,2248],"class_list":["post-34167","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-abadal","category-home","tag-abadal","tag-anyades","tag-bages","tag-barcelona","tag-celler","tag-ciutat","tag-dopladebages","tag-enoleg","tag-mando","tag-miquel-palau","tag-prescriptors","tag-presentacio","tag-en-professionals","tag-restauradors","tag-en-sommeliers","tag-tast","tag-vertical","tag-vins","tag-wine-gastro-experience"],"_links":{"self":[{"href":"https:\/\/abadal.net\/ca\/wp-json\/wp\/v2\/posts\/34167","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/abadal.net\/ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/abadal.net\/ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/abadal.net\/ca\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/abadal.net\/ca\/wp-json\/wp\/v2\/comments?post=34167"}],"version-history":[{"count":0,"href":"https:\/\/abadal.net\/ca\/wp-json\/wp\/v2\/posts\/34167\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/abadal.net\/ca\/wp-json\/wp\/v2\/media\/34168"}],"wp:attachment":[{"href":"https:\/\/abadal.net\/ca\/wp-json\/wp\/v2\/media?parent=34167"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/abadal.net\/ca\/wp-json\/wp\/v2\/categories?post=34167"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/abadal.net\/ca\/wp-json\/wp\/v2\/tags?post=34167"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}