Grapes: Monastrell and Garnacha
Vineyard: silt-loam, shallow and well-drained. Certified organic, vines planted in 2008.
Making of: The grapes are harvested by varieties. After 6 hours of skin contact, the wine is then spontaneously fermented in concrete underground vats for 4 months. The wine is then racked and bottled. The wine is then racked and put in bottles, where the secondary fermentation takes place on lees, for a minimum of 15 months until disgorgement. Total SO2 around 20ppm only.
Personality: utterly enjoyable! This rosé cava is fruity and mineral, a combo of flavors that makes it perfect both on its own as well as with a vast array of food, from aperitivo snacking to light fish and poultry dishes…
Vineyard: silt-loam, shallow and well-drained. Certified organic, vines planted in 2008.
Making of: The grapes are harvested by varieties. After 6 hours of skin contact, the wine is then spontaneously fermented in concrete underground vats for 4 months. The wine is then racked and bottled. The wine is then racked and put in bottles, where the secondary fermentation takes place on lees, for a minimum of 15 months until disgorgement. Total SO2 around 20ppm only.
Personality: utterly enjoyable! This rosé cava is fruity and mineral, a combo of flavors that makes it perfect both on its own as well as with a vast array of food, from aperitivo snacking to light fish and poultry dishes…
