My baskets
You still don't have anything in your shopping cart
My baskets
You still don't have anything in your shopping cart
You still don't have anything in your shopping cart
You still don't have anything in your shopping cart
{{getOldPrice()}}{{getPrice()}}
¡ Comprando este producto consigues {{calculatedProductMenttos()}} menttos !
Made with grapes of different varieties from the plots of Can Nobas and Ca l'Elsa.
60% Petit Verdot (Can Nobas Rio and Can Nobas Finca), 20% Merlot (Ca l'Elsa Rio and Ca l'Elsa Finca), 10% Cabernet Franc (Ca l'Elsa Finca) and 10% Marselan (Ca l'Elsa Campo).
TASTING NOTE
The Merlot and Cabernet Franc give it elegance and character, while the chromatic range, bright cherry red with purple tones, is due to the presence of the Petit Verdot variety. An expressive wine with powerful aromas reminiscent of black and red fruit, with soft tannins and round on the palate.
VINIFICATION
All the grapes are harvested by hand, and each variety is vinified separately. After destemming, the grapes are introduced through the top of a double stainless steel fermentation vat
Alcoholic fermentation begins and lasts 7 to 10 days; in the same vat, the must continues to macerate with the skins for a few more days in order to extract the maximum colour, aromas and fine tannins.
The alcoholic fermentation process begins and lasts 7 to 10 days
The free-run juice is then bled into the lower part of the double fermentation vat by simple gravity.
FERMENTATION
- Fermentation temperature: 22-25ºC
- Malolactic fermentation in stainless steel vats
Made with grapes of different varieties from the Can Nobas and Ca l'Elsa plots.60% Petit Verdot (Can Nobas Rio and Can Nobas Finca), 20% Merlot (Ca l'Elsa Rio and Ca l'Elsa Finca), 10% Cabernet Franc (Ca l'Elsa Finca) and 10% Marselan (Ca l'Elsa Campo).TASTING NOTEThe Merlot and Cabernet Franc give it elegance and character, while the chromatic range, bright cherry red with purple tones, is due to the presence of the Petit Verdot variety. An expressive wine with powerful aromas reminiscent of black and red fruit, with soft tannins and round on the palate.VINIFICATIONAll the grapes are harvested by hand, and each variety is vinified separately. After destemming the grapes, they are introduced through the top of a double stainless steel fermentation vat.
Alcoholic fermentation begins and lasts 7 to 10 days; in the same vat, the must continues to macerate with the skins for a few more days in order to extract the maximum color, aromas and fine tannins.
The alcoholic fermentation process begins and lasts 7 to 10 days
The free-run juice is then bled to the lower part of the double fermentation vat by simple gravity. FERMENTATION- Fermentation temperature: 22-25ºC- Malolactic fermentation in stainless steel vats
