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Vineyard sites: LA LLAONA and CAL ROGET JOVE
AGRICULTURAL PRACTICES: Organic viticulture via the Permaculture System. The vineyards are not ploughed (they are treated like a forest).
HARVEST: Handpicked on 23rd October 2011.
ABV: 13%
TOTAL ACIDITY: 5,6 g/L. NO ADDED SULPHITES.
LA LLAONA
- Training system: Double Cordon Royat
- Pruning system: Spur
- Variety: Xarel·lo
- Planted in: 1984
- Planting layout: 280 cm x 165 cm
- Orientation: 218 SW
- GPS Coordinates: N41º 24,085′ E1º 39,424′
- Vineyard altitude: 292 m above sea level.
CAL ROGET JOVE
- Training system: Double Cordon Royat
- Pruning system: Spur
- Variety: Macabeu
- Planted in: 1988
- Planting layout: 285 cm x160 cm
- Orientation: 282 WNW
- GPS Coordinates: N41º24,242′ E1º38,811
- Vineyard altitude: 310 m above sea level.
Vinification
This is the 4th organic Sparkling wine with a second fermentation on its lees that has been certified by the D.O. Penedès. It is a highly expressive QUALITY SPARKLING WINE PRODUCED IN A PARTICULAR REGION (in the Catalan language VI ESCUMÓS DE QUALITAT PRODUIT EN REGIO DETERMINADA or V.E.Q.P.D.R). The majority of the fruit clusters come from old vines and vineyards that have not been ploughed for more than 7 years. The SPIDERS in the vineyards act as a natural insecticide. There are approximately 15 spiders per hectare that weave webs with a width of 40 to 70 cm that reach from row to row trapping the much-feared Piral butterflies and moths. The weeds are crushed by means of a roller and then cut away (this means no dust or fine particles are scattered into the air). The overripe Xarel·lo and Macabeu clusters were handpicked on fruit days and vinified following the canons of the Lunar Calendar 2011 – 2012. They are lightly crushed in a vertical plate press. They are then macerated and fermented in a stainless steel tank at a low temperature to enable us to extract and maintain the aromas. The wine is then placed into new French oak barrels (Allier) and regularly tasted for a month. Must is added to the wine before being bottled in 750 ml ceramic containers (this material preserves the wine from the negative effects of light). The bottle is placed underwater in a vertical position in underground deposits in non-negative geo-biological zones (NEVER PLACED OVER CURRY LINES). The wine then undergoes the second fermentation where fine bubbles will be obtained. The bottle is corked with a technological cork stopper (DIAM MITIK). Our commitment to the environment is recognized by the carbon footprint stamp (FROM THE NURSERY TO THE DOOR) and is equivalent to 1.440 kg of CO2 per bottle. This wine does not contain any added sulphites.
Further Considerations
If the bottle has been SHAKEN, LAID DOWN in a horizontal position or TRANSPORTED IN NON-FAVOURABLE CONDITIONS, it should be left for a minimum of 2 days to settle in a VERTICAL position. At no moment should the bottle be stored in a horizontal position, as the wine would be served in a hazy or non-clear state. Best served without disturbing the contents of the bottle. THIS IS DUE TO THE FACT THE WINE HAS NOT BEEN FILTERED.
Best type of glass to be served in
• RIEDEL 446/79
The product is presented in wooden boxes certified with the Health and Safety Rules and Regulations NIMF-15.
Tasting note:
In appearance, this wine is of a golden colour with fine small bubbles.
On the nose, we can find the aromas of apples and pears that mingle with the French oak aromas.
On the palate, this wine is fruit-driven and well-balanced, while the fine bubbles make this wine long and persistent. An all new view to the sensorial world will be experienced after tasting this sparkling wine.
Serving temperature: 6 – 8ºC
Storage temperature: 6 – 18ºC
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