The right moment for collection is very precise in order to obtain the best balance between fruitiness and bitterness. The collection is made very carefully in order not to damage the olives. After that, the olives are crushed very carefully, at low temperature and very low yields, in order to keep most of the properties […]
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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
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%
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Grapes harvested by hand then de-stemmed and stored in small stainless steel tanks. Fermentation at 26ºC. Pumped over three times a day for 20 minutes with delestage at mid fermentation to increase extraction of colour and extract of the skins. The wine is bled after 7 days of fermentation, before alcoholic fermentation has ended. Malolactic
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There are documents dating back in 1540, in which we can find “Can Macià” as an estate for growing of vineyards and production of wine. It is not until 1933, when Joan Vives Gibert, the owner of the estate, started making cava, although its sale did not start till 1936. In 1939 J.M. Bohigas Vives,
