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Net weight:
Thinking of the Eiswein (ice wines), which are obtained by freezing the grape in the vineyard, subsequent cold pressed and low fermentation
Thinking of the Eiswein (ice wines), which are obtained by freezing the grape in the vineyard, after cold pressing and fermentation at low temperature, Jaume Gramona proposed to get a wine of similar characteristics without having frost in the vineyard the months of Collection.
The only form, also natural, that could concentrate even more this must after a late harvest, was through its partial freezing, which implies an absolute control of the process: Supraestracción and cryoextraction techniques in cold chamber.
This is used a yeast selected by the University of Bordeaux, with effect of accentuated plasmolysis. We obtain very concentrated wines, fruity, very sweet and acidic at the same time, which gives them fluency and character with capacity of ageing and impressive evolution in bottle.
Sight: Pale yellow with yellow-greenish reflections.
Nose: Citrus notes and exotic fruits, lychees, medlar, apricot. Delicate floral perfume, orange blossom, rose water, which evolves towards nuances of the variety's hydrocarbons.
Palate: Being a sweet wine is notable for its great fluidity with a surprisingly integrated acidity. Silky, unctuous, meaty, glyceric with great weight of fruit. This harmony makes it easy to keep Degustándolo.
Net weight:
Thinking of the Eiswein (ice wines), which are obtained by freezing the grape in the vineyard, subsequent cold pressed and low fermentation
Thinking of the Eiswein (ice wines), which are obtained by freezing the grape in the vineyard, after cold pressing and fermentation at low temperature, Jaume Gramona proposed to get a wine of similar characteristics without having frost in the vineyard the months of Collection.
The only form, also natural, that could concentrate even more this must after a late harvest, was through its partial freezing, which implies an absolute control of the process: Supraestracción and cryoextraction techniques in cold chamber.
This is used a yeast selected by the University of Bordeaux, with effect of accentuated plasmolysis. We obtain very concentrated wines, fruity, very sweet and acidic at the same time, which gives them fluency and character with capacity of ageing and impressive evolution in bottle.
Sight: Pale yellow with yellow-greenish reflections.
Nose: Citrus notes and exotic fruits, lychees, medlar, apricot. Delicate floral perfume, orange blossom, rose water, which evolves towards nuances of the variety's hydrocarbons.
Palate: Being a sweet wine is notable for its great fluidity with a surprisingly integrated acidity. Silky, unctuous, meaty, glyceric with great weight of fruit. This harmony makes it easy to keep Degustándolo.
