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100% Garnacha blanca
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Sparkling wine Loxarel – Garnatxa Blanca de Loxarel
Elaboration
Viticulture, organic and biodynamics.Méthode traditionnelle. Slain from 15 months aging in the cava. 5.700 bottles. The output to the market of this new sparkling wine responds to the commitment of the winery to discover the virtues of the varieties of classic and native to the country to produce sparkling wines different and surprising. Vines of tall, situated 700m above sea level.Pairing
Perfect for making the appetizer for his character fresh and light. By its salinity also pairs very well with oysters, shellfish, anchovies and ibérico ham. Hot starters and rice dishes. You can combine and served throughout the meal.White wine Josep Grau – L’ Efecte Flying Blanc 2019
Viticulture and VineyardsThe grapes for this wine comes from an estate of Marca (The Priorat) with clayey soils and decomposed granite. Vines 5 years of age. Organic cultivation. The work is carried out 100% manually.WinemakingThe grapes are harvest and pressed slowly in a pneumatic press for a period of 6 hours to perform a extraction slow of all the aromatic potential of the variety. Ferments for 15 days in stainless steel tanks, where it will remain after 5 more months to finish maturing.White wine Josep Grau – Granit 2018
Viticulture and VineyardsVineyard nestled in the terraces at Starting I Eat, at a height of 450 metres and very exposed to the wind coming from the sea. Soil 100% decomposed granite, with very little water retention and are rich in minerals. Organic cultivation. All the work is carried out manually. Vintage in boxes 10 kg.WinemakingPressed during 7 hours. Fermentation and aging in foudres of oak, austrian and German 2.000 litre capacity. Aging during 9 months with the lees.White wine Josep Grau – Vespres white
THE VINEYARD AND VITICULTURE:Farm 6 has. in the municipality of Marca (The Priorat) of 15 years of age, in soils of decomposed granite. Organic cultivation. All the work is carried out 100% manually. Vintage in boxes 10 Kg.VINIFICATION:Indigenous yeast. Pressing 6 hours and spontaneous fermentation foudres of 2.000 litre capacity. Parenting during 5 months on its lees in the same foudre fermentation.