Both alcoholic and malolactic fermentations are made at a controlled temperature in stainless steel tanks. Aged: This wine has been kept for 6 months in French and American oak barriques in a 16th century underground cellar, at a constant temperature of 12ºC., conditions that make our wines have an excellent ageing and keep elegance and […]
VALSOTILLO Finca Buenavista Read More »
The alcoholic and malolactic fermentations are made in stainless steel tanks at a controlled temperature. Aged: This wine has stayed during 30 months in American oak barrels in an underground cellar from the 16th century and at a constant temperature of 12ºC. The wine is bottled and left to stand in the cellar at least
Valsotillo Gran Reserva Read More »
Alcoholic and malolactic fermentations are made in stainless steel tanks at controlled temperature. Aged: This wine has been kept in American and French oak barrels for 24 months in a XVI century underground cellar, with a constant temperature of 12º C. The wine is bottled and ages in the cellar for a minimum time of
VALSOTILLO VS Reserva Read More »
The alcoholic and malolactic fermentations are made in stainless steel tanks at a controlled temperature. Aged: This wine has stayed during 24 months in American and French oak barrels in an underground cellar from the 16th century and with a constant temperature of 12ºC. All these characteristics make possible that our wines get to an
VALSOTILLO Reserva Read More »
The alcoholic and malolactic fermentations are made in stainless steel tanks at a controlled temperature. Aged: This wine has stayed during 12 months in American and French oak barrels in an underground cellar from the 16th century and with a constant temperature of 12ºC. All these characteristics make possible that our wines get to an
VALSOTILLO Crianza 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 Semiseco Reserva 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 Reserva Read More »
The colour in the elaboration of our Bohigas Rosado (Rosé) cava is obtained by slight low temperature maceration of grapes of the Trepat and Pinot Noir varieties. 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
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 Reserva 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 Extra Brut Gran Reserva Read More »