The vinification begins with the pre-fermentative maceration at 10º C. during 4 days. After that we begin with the alcoholic fermentation in stainless-steel tanks, with a daily control of the temperature, density and sensorial analysis. After alcoholic fermentation, we macerate it for 5-6 days more without very hard pumping in order to get a balanced […]
TERRAPLEN Red Garnacha Read More »
The grapes were harvested in the middle of September, after having heavily monitored and followed the ripening process in the vineyards. The different vineyards are harvested separately according to ripeness. The grapes get to the winery, and are slightly pressed, being only the gravity most or “mosto flor”, the one to be fermented. No selected
PERLA MARIS Verdejo Read More »
The vinification begins with the pre-fermentative maceration at cold temperatures and juice is extracted by gravity. Once the skins are separated, the must begins alcoholic fermentation in stainless-steel tanks, with a daily control of temperature, density and sensorial analysis. Then it begins its malolactic fermentation being stored in concrete tanks. Pink redcurrant colour, clean and
TERRAPLEN Rosé Garnacha Read More »
The vinification begins with the pre-fermentative maceration before pressing. After that we begin with the alcoholic fermentation in stainless-steel tanks, with a daily control of the temperature, density and sensorial analysis. The wine is stored in concrete tanks until its future bottling. Pale yellow with greenish hues. Elegant and varietal. Fruity aromas mainly of tropical
TERRAPLEN White Viura Read More »
The grapes are picked up by hand and put in small baskets by selecting them from the same vineyards. The vines follow the traditional system of “globlet” pruning. The alcoholic and malolactic fermentation are made at a controlled temperature in stainless steel tanks. Red cherry colour, with violet notes, clean and bright. Red fruit aromas,
VALSOTILLO Red young Read More »
The pale golden colour is obtained from Pinot Noir grapes (red grapes) by extracting a very smooth must using only 30% of the grape content. Once the musts of both varieties have fermented, the wine is blended and filtered and immediately undergoes tiraje or mixing with yeasts specially selected for the best French champagnes. The
The grapes are picked up by hand and put in small baskets by selecting them from the same vineyards. The vines follow the traditional system of “goblet” pruning. The alcoholic fermentation is made at a controlled temperature in stainless steel tanks. With an attractive pink raspberry colour and bright rim. It has good intensive aromas,
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
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 »