Beberás de la Copa de tu Hermana
- Fil·Loxera y Cía.
- Macabeo 35%, Subirat Parent (Malvasía) 37%, Monastrell 21%, Verdíl 7%.
We select small areas of plots that we like for their characteristics, soil, age of the vineyard, altitude, slope, vigour of the vegetation on clay-limestone soils with a lot of stones. Vines trained in goblet, traditional training, and cultivated with environmentally friendly methods and with little intervention in the soil, managing the autochthonous flora as an ally in the cultivation. The white varieties are crushed and macerated for 24 hours, after which they are pressed; the Monastrell is pressed directly (blanc de noir). The maceration makes the start of fermentation incipient, thanks to the presence of wild yeasts that have remained in contact with the must. Fermentation takes place at a controlled temperature of between 17 and 19ºC for 28 days. After alcoholic fermentation, we rack and allow the malolactic fermentation to start, and after that we rack, dragging the fine lees and start the ageing process of 8 months, 70% in steel, 15% in French oak and the other 15% in acacia barrels. Without filtering or clarification, precipitates may appear. Contains suphites.
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