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Oda Blanc 2018

Oda Blanc


A blend of Chardonnay and Macabeo, fermented and aged in oak, with a smooth entry, fine and elegant,...

8 for immediate dispatch. More, available on 29/09/2020


/ btl 0.75 L

Details for Oda Blanc 2018


Alcohol content


Bottle size and vintage

0.75 L - 2018


A blend of Chardonnay and Macabeo, fermented and aged in oak, with a smooth entry, fine and elegant, showing a touch of sweetness from the vanilla notes. A fresh and lively wine, with a glycerine smoothness, a good balance between the acidity and alcohol, ending in a honeyed, persistent finish.

Food pairing

Oven-baked fish / Risotto / Washed-rind cheeses


  • Vine age:25 years
  • Climate:Continental


  • Ageing period:8 months
  • Barrel age:New
  • Type of wood:French oak

Tasting notes

  • ViewBright / Pale gold
  • Bouquet:Toasty notes / Butter / Pastries / Baked apple
  • Mouth:Unctuous / Expressive / Creamy


  • Optimum serving temperature:Between 10ºC and 12ºC

Customer reviews

3 reviews
5 stars
4 stars
3 stars
2 stars
1 star
by: Oscar Aranega (26 Aug) - Vintage 2018

M'encanta aquest vi!

Bonissim! Te un gust molt peculiar que el fa especial.

by: Ghislain Van Campenhoudt (30/04/2018) - Vintage 2014

Une découverte.

Comme le cava Reimat, ce vin à un goût formidable et il accompagne merveilleusement les plats de poisson. Petit arrière goût qui fait durer le plaisir.

by: Cliente Vinissimus (30/08/2017) - Vintage 2014

Vino estandar,

Vino para restauración, poca personalidad. No aporta nada especial, pero tampoco defrauda. Perfecto para personas con paladar consrvador que no esperan nada nuevo.

Castell del Remei

Castell del Remei

Castell del Remei is a leading winery of high repute in the Denomination of Costers del Segre, about 40 kms from Lleida. It now belongs to the Cusiné family (Cérvoles Celler), but it dates back originally to 1780 when wine cellars were set up on the Castell del Remei estate by the ancestors of Don Ignasi Girona Vilanova, a businessman with a degree in Agricultural Science from Paris, who recognized their potential at the end of the 19th Century. His interest and research in...