42% Monastrell from strains of more than thirty years, 37% Pinot Noir strains of more than twenty years and 21% Trepat of strains planted 15 years ago in the Alt Penedès, on a surface Of calcareous soil characterized by great quantity of marine fossils that contribute to the typical tipica salina and mineral.
Harvested between September and the end of October, (Trepat harvested with over-ripening) its fruits are pressed slowly at low pressure and separately. The Trepat makes its fermentation with its mothers in clay pots and the Monastrell and Pinot Noir in temperature controlled stainless tanks.
In February, the three Varietales were assembled for bottling and gave way to the second bottle fermentation, which will take place inside the subterranean caverns, in darkness and at a constant temperature of 18 ° C.
Appearance: At sight stands out its beautiful pale cherry color with a very fine and elegant rosary.
On the palate: Its aromatic palette begins with a show of sugary notes, lollipop aromas, fruits and red flowers, spices and honey, intoxicating for the senses. Vibrant, Fresh, Intense.
Ideal for appetizers, smoked salmon, tuna, trout, it mixes well with soft cheeses.
|Location||Sant Sadurní d'Anoia|
|Grape varieties||Monastrell, Pinot Noir, Trepat|
|Denomination of Origin||D.O. Penedès|