Denomination of Origin Cava. Continental climate with influences from Mediterranean. Limestone-clayey soils.
Chardonnay and Pinot Noir (Blanc de Noir).
We select the best grapes from low production vines of our own Chardonnay and Pinot Noir vineyards, with a density of plantation of 3,500 plants per hectare.
The grapes are harvested in special boxes of 15 kg each. Only It is harvested in the morning to maintain a good temperature in the grape until arrival at the winery. Once in the cellar, the packed boxes in a cold room, keeping the grapes at -10ºC. The varieties are vinified separately and at the end of fermentation is made the coupage.
The Chardonnay is destemmed and squeezed, we position all the grape paste resulting in a stainless steel tank with cooling system to subject the grapes to a cold skin maceration (8ºC) during 24 hours.
The Pinot Noir is vat very cold directly on the pneumatic press, performing a light pressing of no more than 0.5 bar to be able get the white wort. The must that is extracted from the press we decanted 36 hours statically and then we only took ferment the clean part of must.
Fermentation takes place in new American oak barrels from 400 liters of unit capacity at a temperature of 16ºC. One time Once the fermentation is finished, the final blend is made, which is kept on the lees until its final filtration.
The second fermentation takes place in the bottle at a temperature of 16ºC
constant to achieve a very slow fermentation that will give us the perfect integration of endogenous carbon reflected in a very fine bubble in the glass. Aging on lees is a minimum of 22 months and disgorgement is manual.
Serve at 8º C. Any precipitate that can be seen in the wine is natural, since we try to make the wine with the least possible filtration in order to fully appreciate all its quality.
Color: Yellow with green reflections.
Aroma: Very high intensity, recalling aromas of white fruit ripe, with hints of pastries and nuts with a light background vanilla.
Flavor: Powerful, creamy, with a lot of breadth and complexity in the mouth which gives it a very long finish and a balanced acidity.
The great wild card. Due to its long aging it will combine in a way Great with seafood, fish, rice and starters.