The vinification at low temperatures keeps the fruit and the good nose, and the added yeasts of highest quality turn the wine into a very elegant cava, very fine and pleasant in the mouth. In the nose, it is very fruity with aromas of apple and pear from the varieties Macabeo and Parellada. Very delicate […]
GALDA Cava Semiseco Read More »
The second fermentation in the bottle is carried out in our underground cellars which maintain a natural temperature of about 16ºC all year round. In the cellars, completely isolated from light and sound, the yeast slowly and constantly does its work at this low temperature, integrating all the components inherent to fermentation and ageing with
BOHIGAS Brut Nature Gran Reserva Read More »
The Grenache is harvested from the vineyards on the Can BatlleVell estate in Gelida. The grapes are de-stemmed and line cooled to 5ºC before entering the press. Slight cold maceration in the press followed by gentle pressing to extract only 60% of the grape. Controlled fermentation at 16º. The wine is maintained in contact with
The vinification at low temperatures keeps the fruit and the good nose, and the added yeasts of highest quality turn the wine into a very elegant cava, very fine and pleasant in the mouth. In the nose, it is very fruity with aromas of apple and pear from the varieties Macabeo and Parellada. Very delicate
Cold maceration. Fermented at low controlled temperature for two weeks. Alcoholic fermentation in French oak barrels; left on its fine lees for three months. Greenish-yellow colour with a bright rim. Well defined aromas of tropical fruit; subtle notes of vanilla. Careful selection of the grape perceived in the mouth. Aphrodisiac, with fine and soft tannins.
AGNVS DE VALDELANA White Malvasía Read More »
9-day alcoholic fermentation at 26º C. Extended skin-contact maceration for 12 days. Malolactic fermentation in French oak barrels. Aged for 18 months, using French oak barrels and American oak barrels. Deep ruby-red colour. High aromatic intensity, with prevailing balsamic notes of aromatic herbs, lavender, fennel and rosemary. Perfectly integrated scents of black fruit. Big mouth-filling
FAMILIA VALDELANA Reserva Read More »
Pre-fermentative maceration at low temperature and spontaneous alcoholic fermentation. Malolactic fermentation in French oak barrels. Aged for 12 months, using French oak barrels (50%) and American oak barrels (50%) Deep cherry-red colour; clean and bright. Fruity on the nose, this wine is well balanced, with some balsamic notes and some oak in the background. Blueberries
FAMILIA VALDELANA Crianza Read More »
Cold maceration for eight hours to extract all the aroma precursors and to achieve the desired colour. Bleeding of the must and fermentation at low controlled temperature. Intense raspberry rose colour, with a violet rim. High aromatic intensity, showing some notes of pomegranate, watermelon, blueberries and redcurrants against a rose background. Fresh and creamy mouth-feel;
FAMILIA VALDELANA Rosé Garnacha Read More »
Collected in special boxes, each one weighing 20 kilos. Placed into a cold storage room at 5ºC for one day. Deep red-garnet colour with a violet rim; bright and beautiful. High aromatic intensity, with prevailing notes of cherry. Perfectly integrated scents of wild fruit and dairy products. Powerful and greedy entrance. Attractive combination of freshness
AGNVS DE VALDELANA Red Roble Read More »
Manually harvested. The grapes are de-stemmed and line cooled to 5ºC before entering the press. The must is kept in contact with the skin for four hours in the press, a special cold maceration whose purpose is to extract the power and typical aromas and the expression of the structure of this variety. The 60%
BOHIGAS Xarel·lo White Read More »