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Júlia Bernet Brut Nature Exsum is a Corpinnat sparkling wine produced at the Júlia Bernet winery, located in Catalonia, and made from Xarel-lo.
Júlia Bernet's personal project was started by Xavier Bernet in 2001, when he decided to stop selling grapes from the family vineyards in Subirats (Barcelona) to create his own wines and sparkling wines. This decision has resulted in limited productions of high quality with a marked indigenous character. Since 2018, Júlia Bernet has been part of the European Union's Collective Mark Corpinnat, a seal that guarantees the quality of organic sparkling wines.
La Fuente vineyards with dry stone terraces of the Xarel-lo variety. Harvesting is carried out by hand, combining young vines with older ones.
When the grapes arrive at the winery, the whole grapes are pressed. The first litres pressed are discarded to obtain a top quality must. Fermentation for approximately 25 days and subsequent resting on its lees for 6 months.
The wine is then blended from different La Fuente vineyards, finely filtered and the second fermentation in the bottle begins.
This sparkling wine is aged for a minimum of 36 months in the bottle and once disgorged, the varietal aromas are transformed into very pleasant toasted tones in the mouth.
This sparkling wine has a very fine bubble, the result of its ageing in the cellars. On the palate, toasted tones of wood and dried fruits are distinguished, giving it a remarkable persistence and pleasantness.
Júlia Bernet Brut Nature Exsum is a Corpinnat sparkling wine produced at the Júlia Bernet winery, located in Catalonia, and made from Xarel-lo.
Júlia Bernet's personal project was started by Xavier Bernet in 2001, when he decided to stop selling grapes from the family vineyards in Subirats (Barcelona) to create his own wines and sparkling wines. This decision has resulted in limited productions of high quality with a marked indigenous character. Since 2018, Júlia Bernet has been part of the European Union's Collective Mark Corpinnat, a seal that guarantees the quality of organic sparkling wines.
La Fuente vineyards with dry stone terraces of the Xarel-lo variety. Harvesting is carried out by hand, combining young vines with older ones.
When the grapes arrive at the winery, the whole grapes are pressed. The first litres pressed are discarded to obtain a top quality must. Fermentation for approximately 25 days and subsequent resting on its lees for 6 months.
The wine is then blended from different La Fuente vineyards, finely filtered and the second fermentation in the bottle begins.
This sparkling wine is aged for a minimum of 36 months in the bottle and once disgorged, the varietal aromas are transformed into very pleasant toasted tones in the mouth.
This sparkling wine has a very fine bubble, the result of its ageing in the cellars. On the palate, toasted tones of wood and dried fruits are distinguished, giving it a remarkable persistence and pleasantness.
