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 […]
BOHIGAS Extra Virgin Olive Oil 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 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 »
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 »