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Corpinnat from the Torelló winery, made from 47.5% Xarel-lo, 32.5% Macabeo and 20% Parellada.
It is fermented in stainless steel tanks and in the bottle.
It is aged entirely in the bottle for 40 months.
All the yeasts for the fermentations are selected and own.
It's appetising, fresh and reminiscent of fennel, apple and quince
Torelló Brut Corpinnat from the winery Torelló, made with 47.5% Xarel·lo, 32.5% Macabeo, and 20% Parellada. It is fermented in stainless steel tanks and in the bottle. It is aged entirely in the bottle for 40 months. All the yeasts used in the fermentations are selected and proprietary. It is appetizing, fresh, and reminds us of fennel, apple, and quince.
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Corpinnat from the Torelló winery, made from 47.5% Xarel-lo, 32.5% Macabeo and 20% Parellada.
It is fermented in stainless steel tanks and in the bottle.
It is aged entirely in the bottle for 40 months.
All the yeasts for the fermentations are selected and own.
It's appetising, fresh and reminiscent of fennel, apple and quince
Torelló Brut Corpinnat from the winery Torelló, made with 47.5% Xarel·lo, 32.5% Macabeo, and 20% Parellada. It is fermented in stainless steel tanks and in the bottle. It is aged entirely in the bottle for 40 months. All the yeasts used in the fermentations are selected and proprietary. It is appetizing, fresh, and reminds us of fennel, apple, and quince.
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