White Wine Cava VILARNAU brut reserva...
White Wine Cava VILARNAU brut reserva rose 75CL
Type: O.D. Digging
Alcoholic Grad: 11.50% vol.
Varieties of grape: Macabeu 50%, Parellada 35% and Xarel·lo 15%
Crianza: More than 15 months in the bottle
Residual sugar: 10 g / l.
First Add to the Market: 2014
Operating temperature: 6-8ºC
Warning: Last items in stock!
Availability date: 0000-00-00
Vilarnau is a small artisanal cava located in the area of the DO Penedès. It is one of the few wineries that controls the vinification process in its entirety, making the base wines preserve the characteristics of both the grape varieties and the soil where they are cultivated.
In Vilarnau we base all our activities on the respect for the earth and the environment. From the vineyard to the vinification, all processes are respectful with nature. We self-supply water thanks to the rainwater purification system and recycle corks and vine shoots, which are used as fuel. In addition, we carry out a work of recovery of the traditional ecosystem located around the cava, which provides a natural habitat for herons and wild boars.
Characteristics of the vineyard
Vineyard located in the area of Espiells, the highest and most airy area of the municipality of Sant Sadurní d'Anoia. Surrounded to the south by the Cordillera Litoral and to the north by the mountains of Montserrat, it has an exceptional microclimate. The soil of alluvial origin is formed by three layers: the first of clays and silts, the second with pebbles and gravels, and the third and deeper by compacted fine sand called "sand", giving the cavas a very Mediterranean characteristics.
Elaboration of the three native cava based wines: Macabeo, Xarel • lo and Parellada, always separately. The grape is cooled to preserve the aromatic precursors of the skin and to avoid oxidations. A first fermentation lasts for 30 days at 15 ° C and, once finished, the blend or the mixture of the different base wines is made. A second fermentation, inside the bottle, makes the yeast transform the wine into cava and, at the same time, will produce the characteristics bubbles.
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