Descrizione: D.O. Cava. Zona di produzione: Raimat (Lleida).
70% Chardonnay, 30% Pinot Noir. The grapes are harvested at an optimum ripening point for the production of sparkling wines (around a potential alcoholic strength of 10.5- 11.0%). After pressing, the must passes
through a cold exchanger to get its temperature down to 12 °C, which facilitates static decantation and at the same time prevents the loss of aromas. Once the must is cleaned, it is transferred to a stainless steel tank with a cold system for controlled fermentation between 16-18 °C. Once the alcoholic fermentation is finished, we return the wines to carry out the malolactic fermentation. After that, the mixtures are made according to the final style of each sparkling wine. The wines are bottled together with the liquor of circulation and pass to our cellars, where they will carry out a second fermentation in the bottle at a temperature of about 14 °C. The bottles will remain in the cellars in contact with the yeast for a minimum of 15 months or until the winemaker considers that the wine has the appropriate profile. After this time, we performed the disgorgement, separating the wine from the yeast and adding the expedition liqueur to refine the style of the wine applying water stress in certain vegetative stages of the vine cycle, to favor the concentration of aromas and flavors.