Vineyards and Winery
The quality of our cava begins in vineyards of 22 hectares in the region of L`alt PENADES sanÂ sadurni d’anoia.
We care for the earth and the vineyard using sustainable viticulture, harvest natural resources and minimize the impact of inorganic products, with one goal, to get the best of the earth to make our champagne and wines. Organic production techniques used are environmentally friendly and get our agricultural products by natural methods.
The winery and facilities combine tradition and modernity equipped with the necessary
technology to production processes,
bottling and packaging, follow a strict quality control to ensure maximum satisfaction in our product.
Our challenge is constant improvement in all processes of elaboration of our champagnes and wines, to ensure that our customers continue to enjoy our products.
Our growing area of sparkling wines and chardonnay means south of the province of Barcelona. It is the main production area with an altitude of between 200 and 500 meters above sea level. It is located to the southeast and has good sun exposure and an excellent environment for maturation. Our land is rich in phosphorus, low potassium and 20% limestone on average.
In the lower areas, most soils are sandy clayey reaching, with up to 20% of carbonates, deep, whereas in the highest, soils are calcareous.
Our love for our land, leads us to respect and care for her. That at the time of harvest we return the best of it.
Also in the region of the priory we have a small production of old vines over 100 years where our red wine gran reserva “Ganes Viure born, like all crops priory are limited to the production itself, which is done on earth most limestone with slate on slate terraces (large steps) giving touch alcohol and flavor of the rocky area.
The traditional method starts with the tirage, the base wine bottling adding the “liqueur de tirage”.
It is a mixture of the corresponding wine, sugar and yeast, to ferment, produce carbon dioxide and characteristic aroma.
The bottles are left to rest in a horizontal position in cellars, in dark and quiet, and at a constant temperature of about 15.degree. The duration of aging is at least nine months.
To remove the residual yeast and impurity operation “removed”, which takes theÂ bottles situated term inclined “desks” is inclined. The goal is to accumulate sediment at the edge of the cap. Traditionally this is done manually by turning each bottle daily one-eighth turn, while the inclination is increased, at present we are of the few wineries still perform this action manually.
When the bottle is “pointed” totally reversed, the process of “decapitation” is made. According to the traditional process, the bottle is uncapped letting out a small amount of foam. Today, this is done by freezing the neck of the bottle. To uncover the ice block neck shoots sediment trapped in it. lost fluid is replaced in the beheading with the so-called “expedition liqueur” which is sugar dissolved in wine or brandy. The amount of sugar containing cava determine the type of cava, our products do not put sugar added if not containing the natural wort and tirage liqueur.
Finally the characteristic natural cork, holding a muzzle of wire or metal clip is placed.
Depending on the amount of sugar that is added atÂ Â “expedition liqueur” cava will be:
– Brut Nature to 3 G, without being added.
– Extra Brut up to 6 g of sugar per liter.
– Brut up to 12 G of sugar per liter.
– Extra dry between 12 and 17 grams per liter.
– Dry between 17 and 32 grams per liter.
– Semiseco between 32 and 50 grams per liter.
– Semi-sweet and sweet more than 50 g per liter.
According parenting time cava can be:
– Young of 9-15 months.
– Reservation of 15 to 30 months.
– Great save more than 30 months.
– GOLDEN STAR INSTITUTE FOR PROFESSIONAL EXCELLENCE
– DELEGATE IN THE COMMUNITY OF MADRID THE INSTITUTE FOR PROFESSIONAL EXCELLENCE
– GOLD MEDAL OF MERIT OF THE WORK OF THE EUROPEAN ASSOCIATION OF ECONOMY AND COMPETITIVENESS
– GOLD MEDAL OF FORO EUROPAÂ 2001
– EUROPEAN CITIZEN OF FORO EUROPA Â 2001
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