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It is made from a blend of grapes from the Can Torres plots, located at the foot of an ancient volcano; the soil is siliceous-calcareous with a subsoil of volcanic stone, which facilitates good drainage. 25% of the grapes come from the Can Nobas vines, which, due to the proximity of a river, grow in siliceous-calcareous soils with the presence of alluvial sediments.
VARIETIES : Roussanne(50%) and Viognier (25%) from Ca l'Elsa and Petit Manseng (25%) from Can Nobas.
TASTING NOTE :
Wine with unique characteristics thanks to the location of the vineyards and the unique combination of Viognier, Petit Manseng and Roussanne grapes. Intensely aromatic, with a long and pleasant finish and notes of citrus and floral tones that give it a subtle elegance.
VINIFICATION :
All the grapes are harvested by hand. The grapes are transported whole (without destemming) to a pneumatic press that works with nitrogen, to prevent oxidation, and where it is subjected to a slow and gentle pressing. It is then transferred to a stainless steel vat where racking begins, followed by slow fermentation at 16°C for two to three weeks.
HARVEST :
The Viognier and Roussanne varieties are harvested in early September, and the Petit Manseng in early October.
It is made from a blend of grapes from the Can Torres plots, located at the foot of an ancient volcano; the terrain is siliceous-calcareous with volcanic stone subsoil, which facilitates good drainage. Some 25% of the grapes come from the Can Nobas vines, which, due to the proximity of a river, grow in siliceous-calcareous soils with the presence of alluvial sediments.VARIETIES : Roussanne(50%) and Viognier (25%) from Ca l'Elsa and Petit Manseng (25%) from Can Nobas.TASTING NOTE : A wine with unique characteristics thanks to the location of the vineyards and the singular combination of Viognier, Petit Manseng and Roussanne grapes. Intensely aromatic, with a long and pleasant finish and notes of citrus and floral tones that give it a subtle elegance.VINIFICATION : All the grapes are harvested by hand. The grapes are transported whole (without destemming) to a pneumatic press that works with nitrogen, to prevent oxidation, and where it undergoes a slow and gentle pressing. It is then transferred to a stainless steel vat where racking begins, followed by slow fermentation at 16°C for two to three weeks.VINTAGE : The Viognier and Roussanne varieties are harvested in early September, and the Petit Manseng in early October.
Vintage : The Viognier and Roussanne varieties are harvested in early September, and the Petit Manseng in early October.
Vintage : The grapes are harvested in early October
