Vineyards and vinification
Old vineyards of Cartoixà - as the Xarel·lo variety is called in the Baix Gaià - cultivated in organic agriculture and located in the Nou de Gaià, municipality of Tarragona, about 4 km in a straight line to the Mediterranean Sea. The sea breeze allows a magnificent and constant maturation of the grapes, avoiding overripeness and the soils are generally sandy low-fertility. Once harvested, the grapes are skidded and pressed. The must is filled with stainless steel tanks and left to stand for 24 hours. The next day the clean must is separated and fermented in stainless steel tanks for about 15 days at a temperature of about 14-15ºC. After shaking to clean the wine, organic concentrated must and yeast are added to the base wine and bottled in cava-type bottles and covered with corks. The bottle will finish fermenting in the bottle following the ancestral method. It will remain aging for a minimum of 15 months. The sparkling wine carries the remains of the fermenting lees in the bottle until the moment of consumption, as the contact with the fermenting lees maintain the aromas of the base and the freshness in the mouth and nose. This is a cava made without sulfites or preservatives or clarifiers, a real BRUT NATURE!
Huge intensity and magnificent expressivity. Thin bubble perfectly integrated, a constant rosary. The varietal aroma mixes fresh notes (white peaches, fennel, lime) and white flowers. Given the aging with cork, we can find sweet nuances: cinnamon, caramel, toasted. The mouthfeel is wide, structured, fresh and edgy thanks to its citrus touches. At the end of the mouth, the presence of nuts and the long aftertaste stands out.
Recommended consumption temperature 7-9 ºC.