The grapes are harvested by hand during the first week of September, always according to previous sampling, ensuring the optimum ripening point. To enhance the characteristic aromas of the variety, the grapes are macerated with their skins for 2 hours.

Subsequently, they carry out a gentle pressing and select the free-run juice for the production of the base wine. Fermentation is carried out in stainless steel tanks at a low temperature (16 ºC). Once the fermentation is finished, they obtain the base wine of the trepat variety and proceed to its second fermentation in the bottle.

To do this, they carry out the tirage, which is the moment when they bottle the wine for the second fermentation. The bottles are then stored in the cellar for at least 10 months, during which time the secondary fermentation and ageing process takes place. After this time has elapsed, we carry out the uncorking and final corking to prepare the wine for distribution and sale.

Tasting Notes of Moltó Negre

Visually, it has a pale pink colour with bright golden reflections. The bubbles are delicate and small, showing a continuous release of bubbles.

The aroma is pleasantly intense with a combination of red fruit and citrus fragrances, accompanied by milky nuances and subtle notes of pastry.

On the palate, the wine offers a savoury start with a harmonious integration of the carbonic. It is fruity and slightly creamy, with hints of liquorice, and a well-balanced acidity that provides a fresh and pleasant finish.