Rosat Merlot 2015

D.O. Penedès

Made from the grapes varieties Merlot & Monastrell grown from vineyards in Can Cartró. It’s a seductive and elegant wine, with complex aromas of fruit with bone, plum, peaches and coffee liqueur. An embracing taste, with smooth and silky tannins and it has an elegant mineral fresh aftertaste of balsamic and spiced notes.

The great simplicity and deep structure of the Merlot, grown in this area of vineyards give an extraordinary aptitude after a light stay in the bottle.

Technical data

Composition: Merlot 90% · Monastrell 10% in barrel.

Vineyards: Can Cartró

Plantation year: 2001

Altitude: 160 m.

Soil: Clayey

Density plantation: 3,000 vines H

System of cultivation and pruning: On trellis, Guyot pruning.

Production: 2 kg./vine

Harvest: September/October

Harvested: Hand-pick in plastic boxes of 15 kg.

Winemaking: After a careful selection of the clusters, they are slowly pressed, leaving the must fermenting in stainless steel tanks for 15/20 days at a temperature of 28/30°C.

Monastrell performs its fermentation in oak barrels.

Blanc Coupage 2015

D.O. Penedès

It perfectly expresses all the fruity and mineral character of the Xarel·lo & Chardonnay varieties. It is a wine obtained exclusively from vineyards cultivated in Alt Penedes.

It has a luminous hue of yellow gold and aromas ranging from notes of apple, pineapple, aromatic herbs and flowers of the field, and some salty mineral tones. The embracing and fine structure releases delicate toasted sensations derived from the brief permanence of Chardonnay in small French oak barrels.

The immediate pleasure of its youth evolves into more complex shades after some time in the bottle.

Technical data

Composition: Xarel·lo 60% · Chardonnay 40% A month in French oak barrels.

Vineyards: Original from Alt Penedès

Plantation year: 1998/2004

Altitude: between 160 and 230 meters

Soil: Calcareous clay

Density plantation: 3,000 vines H

System of cultivation and pruning: On trellis and gobelet system, Guyot pruning.

Production: 1.8 kg/vine

Harvest: September 2015

Harvested: Hand-pick in plastic boxes of 15 kg.

Winemaking: After a slow pressing of the whole grains, the must obtained rigorously protected from the oxygenation is separated from the residues of the pressing and precipitates the natural sedimentation. The fermentation takes place in stainless steel tanks.

It stays a while in suspension with fine lees.

Merlot – Ull de Llebre 2014

D.O. Penedès

Made with red grapes from the area of Sant Cugat and El Pla, the “terroir” responded exceptionally in this harvest, providing a fresh, balanced wine of a refined seduction with perfumes of forest fruits, pepper, touches of chocolate and mocha.

All these perfumes are manifested in the mouth with elegance and balance, refined with the touch of barrel.

Technical data

Composition: Merlot 55% · Ull de Llebre 40% · Merlot (barrel) 5%

Vineyards: Sant Cugat and El Pla del Penedès

Plantation year: 1993/1998

Altitude: 168/200 m

Orientation: South/East North/West

Soil: Calcareous clay

Density plantation: 2,000 vines H

System of cultivation and pruning: Gobelet system and low cordon.

Production: 2.3 kgs./vine

Harvest: September/October

Harvested: Hand-pick in plastic boxes of 15 kg.

Winemaking: After the destemming, soft and slow pressing until the must is extracted, fermented in stainless steel tanks. For 20-25 days at a temperature of 28-30°C.

Keeping time: 6 months.

Brut Reserva 2014

D.O. Cava

After the varietal blend, the second fermentation in the bottle is caused and it remains in aging for a minimum of 16 months at a temperature between 16ºC and 18ºC.

This time of contact between the base wine and the lees gives it a unique texture and personality and the reserve category.

Once the cava finishes the aging phase, the lees are extracted with the disgorge system, which is then added to the liquor from the secret bouquet of the winery and covered with natural cork.

Blending

Xarel·lo 50%, Macabeo 35% and Parellada 15%.

Tasting Note

Colour: Yellow gold with golden reflections, fine bubbles and slow release of the carbonic.

On nose: Clear presence of aging notes and a fruit background.

On mouth: Balanced, clean and very elegant.

Analytical data

Alcoholic grade: 11.5% vol.

Sugar: 7.3 gr/l.

Preservation

Vertical position of the bottle, under the shelter of light and air currents, at a temperature not exceeding 20ºC.

Recommendation

Serve cold between 6ºC and 8ºC, cooling it slowly in an ice bucket or at the bottom of the refrigerator. Open the bottle a few minutes before serving and use a Chianti glass Riedel.

Pairing

Ideal accompaniment of white meats, fish and as an aperitif at any time. Avoid overly sweet desserts.

Brut Nature Reserva 2014

D.O. Cava

After the blend of Macabeo, Xarel·lo and Parellada and the second fermentation in the bottle, it remains in aging for more than 17 months at a temperature between 16ºC and 18ºC.

This time of pampering between the base wine and the lees gives it a texture and unique personality, obtaining the reserve category.

Once the aging phase is finished, the lees are extracted and, without any addition (zero dosage), it is covered with natural cork.

Blending

Xarel·lo 50%, Macabeo 35% and Parellada 15%.

Tasting Note

Colour: Gold with greenish tones, fine bubble and constant.

On nose: Subtle, apple, banana, apricot with well-developed aging notes.

On mouth: Balanced, fresh, pleasant and of long and persistent aftertaste.

Analytical data

Alcoholic grade: 11.5% vol.

Residual sugar: 0.2 gr/l.

Preservation

Vertical position of the bottle, under the shelter of light and air currents, at a temperature not exceeding 20ºC.

Recommendation

Serve cold between 6ºC and 8ºC, cooling it slowly in an ice bucket or at the bottom of the refrigerator. Open the bottle a few minutes before serving and use a Chianti glass Riedel.

 

Pairing

Ideal to have as a drink or appetizer at any time, also for grilled meats, fish, and rice.

Brut Nature Rosé Reserva 2014

D.O. Cava

With the blending of Monastrell and Garnacha, after the second fermentation in the bottle, these remain in aging for a minimum of 15 months at a temperature between 15º C and 18º C.

This contact time between the base wine and the lees gives it a unique personality and reserve category.

After the disgorgement with the clean cava of the yeasts that have made the 2nd fermentation, and doing the capping with a natural cork .

Zero dosage, natural product without sugar.

Blending

Monastrell 80% · Garnacha 20%

Tasting Note

Colour: Deep cherry red.

On Nose: Notes of ripe red fruits, raspberries and hazelnuts.

On Mouth: Fresh, fleshy, ripe fruit.

Analytical data

Alcoholic grade: 11.5% vol.

Sugar: 0.3 gr/l.

Preservation

Vertical position of the bottle, under the shelter of light and air currents, at a temperature not exceeding 20ºC.

Recommendation

Serve cold between 7ºC and 9ºC, cooling it slowly in an ice bucket or in at bottom of the refrigerator. Open the bottle a few minutes before serving and use a chianti glass Riedel.

Pairing

Ideal to have as a drink, cold entrees, rice and sweet desserts.

Uso de cookies

Este sitio web utiliza cookies para que usted tenga la mejor experiencia de usuario. Si continúa navegando está dando su consentimiento para la aceptación de las mencionadas cookies y la aceptación de nuestra política de cookies, pinche el enlace para mayor información.plugin cookies

ACEPTAR
Aviso de cookies

Pin It on Pinterest