Country: Spain
Region: Penedès
Appellation: Alt Penedès, Cava DO
Climate: Moderate Mediterranean
Altitude: 250-320m
Soils: Clay and white limestone
Varietal/Blend: 40% Macabeu, 30% Xarel·lo, 30% Parellada
Fermentation: Traditional / Champenois method. Each parcel is fermented individually with indigenous yeasts followed by a natural malolactic fermentation occurring in underground concrete vats over the winter following harvest.
Ageing: The wine is racked, blended, and bottled for second fermentation on the lees. Disgorgement date is printed on each bottle. Disgorged by hand for Vino al Vino when ordered. Current vintage has 26 months secondary fermentation and rest in bottle and is thus classified Reserva (18-30 months). Only 18ppm SO2. No added sugar (brut nature).
Vineyard & Vine Age: Suriol estate vineyards, farmed organically (certified since 1996) with biodynamic practices. Macabeu from El Truc (last planted in 1987) and El Ventureta (1988) parcels. Xarel·lo from El Bosc (1989), l'Hort (1987), and El Pou (2009) parcels. Parellada from La Plana del Fraret (1984), Les Carbasses (1987), and El Camp d'Urgell (1989) parcels. 2018 yield: 8,000kg/ha.
ABV: 11.7%
Produced Cases: 5,330
CSPC: 784280
TECHNICAL INFO
Country: Spain
Region: Penedès
Appellation: Alt Penedès, Cava DO
Climate: Moderate Mediterranean
Altitude: 250-320m
Soils: Clay and white limestone
Varietal/Blend: 40% Macabeu, 30% Xarel·lo, 30% Parellada
Fermentation: Traditional / Champenois method. Each parcel is fermented individually with indigenous yeasts followed by a natural malolactic fermentation occurring in underground concrete vats over the winter following harvest.
Ageing: The wine is racked, blended, and bottled for second fermentation on the lees. Disgorgement date is printed on each bottle. Disgorged by hand for Vino al Vino when ordered. Current vintage has 26 months secondary fermentation and rest in bottle and is thus classified Reserva (18-30 months). Only 18ppm SO2. No added sugar (brut nature).
Vineyard & Vine Age: Suriol estate vineyards, farmed organically (certified since 1996) with biodynamic practices. Macabeu from El Truc (last planted in 1987) and El Ventureta (1988) parcels. Xarel·lo from El Bosc (1989), l'Hort (1987), and El Pou (2009) parcels. Parellada from La Plana del Fraret (1984), Les Carbasses (1987), and El Camp d'Urgell (1989) parcels. 2018 yield: 8,000kg/ha.
ABV: 11.7%
Produced Cases: 5,330
CSPC: 784280
T: 403-604-0408 | E: andrew@vinoalvino.ca
T: 780-203-5284 | E: joe@vinoalvino.ca
TECHNICAL INFO
Country: Spain
Region: Penedès
Appellation: Alt Penedès, Cava DO
Climate: Moderate Mediterranean
Altitude: 250-320m
Soils: Clay and white limestone
Varietal/Blend: 40% Macabeu, 30% Xarel·lo, 30% Parellada
Fermentation: Traditional / Champenois method. Each parcel is fermented individually with indigenous yeasts followed by a natural malolactic fermentation occurring in underground concrete vats over the winter following harvest.
Ageing: The wine is racked, blended, and bottled for second fermentation on the lees. Disgorgement date is printed on each bottle. Disgorged by hand for Vino al Vino when ordered. Current vintage has 26 months secondary fermentation and rest in bottle and is thus classified Reserva (18-30 months). Only 18ppm SO2. No added sugar (brut nature).
Vineyard & Vine Age: Suriol estate vineyards, farmed organically (certified since 1996) with biodynamic practices. Macabeu from El Truc (last planted in 1987) and El Ventureta (1988) parcels. Xarel·lo from El Bosc (1989), l'Hort (1987), and El Pou (2009) parcels. Parellada from La Plana del Fraret (1984), Les Carbasses (1987), and El Camp d'Urgell (1989) parcels. 2018 yield: 8,000kg/ha.
ABV: 11.7%
Produced Cases: 5,330
CSPC: 784280
403-604-0408
andrew@vinoalvino.ca
780-203-5284
joe@vinoalvino.ca
306-290-0277
kerrie@vinoalvino.ca
Calgary + Alberta South
Andrew Stewart
403-604-0408
andrew@vinoalvino.ca
Edmonton + Alberta North
Joe Gurba
780-203-5284
joe@vinoalvino.ca
Saskatoon + Saskatchewan
Kerrie Gavin
306-290-0277
kerrie@vinoalvino.ca
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