Bla, Bla, Bla

GRAPE VARIETIES

Premsal and Giró Ros.

HARVEST

Fully manual harvest in small 10 kg boxes.

PRODUCTION PROCESS

The base vinification is all done separately for each of the grape varieties. Done at low temperaturas with the absolute mínimum use and impact of sulphur. Before the second fermentation in bottle, the blending is done. The traditional Champagne method is used for the second fermentation with extended lees ageing for an absolute mínimum of 18 months.

AGING

Fermentation occurs at a temperature of 16°C. 100% of the wine ferments and ages in cement tanks where it will remain on its lees for 3 months.

ALCOHOL LEVEL

12,5% ABV.

TOTAL SUGAR

6.3 g/L

pH

3.45