ROSÉ PRODUCTION
We use black grape varieties including Pinot Noir, Monastrell & Garnacha Tinto. After de-stemming, the must is left in contact with the black skins for 3 or 4 hours until the skin bleeds its colour into the must to the required level. Getting a consistent pink colour year after year is one of the winemaker's big annual challenges. The pink coloured must is then filtered and it begins to ferment at a controlled temperature after the introduction of selected yeast.
BLANC DE NOIRS PRODUCTION
We remove the skins from the black Pinot Noir grapes at pressing and use only the flesh to create a white, slightly tinged cava that captures the delicate flavours, but not the colour.
MAIN GRAPE VARIETIES AND THEIR CHARACTERISTICS
| Chardonnay: | The variety that offers the most structure, body & density and the flavours that linger in the mouth the longest. Provides the more delicate bubbles and brings the fruit flavours that last throughout the ageing period. |
| Pinot Noir: | Flavour delicacy is the principal characteristic of this variety. Brings structure and the red fruit notes along with floral aromas such as violet. Also helps balance acidity. |
| Macabeo: | Compact bunches with smooth skin, provide delicate aroma characteristics and structure. |
| Xarel.Lo: |
Provides good acidity. Thick skins make Xarel.Lo resistant to disease. |
| Parellada: | Provides floral aromas. Parellada is harvested late and its acidity counteracts & balances Xarel.lo. |
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