Vins Pepe Raventós Mas Del Serral 2011
Producer: Pepe Raventós / Enologist: Joan Munné, Pepe Raventós
Winegrower: Lluís Méndez, Pepe Raventós
Variety: Xarel·lo and Bastard Negre in co-plantation
Year of planting: 1954
Plot: Clos del Serral
Municipality: Sant Sadurní d’Anoia / Region: Conca del Riu Anoia / Country: Catalunya, Spain
Grape selection: manual selection, grape by grape in the Mas del Serral garage Pressing Whole bunch. Pneumatic press at low pressure. Alcoholic fermentation in stainless tank / cement. Yeasts - Indigenous to the vineyard. Fermentation temperature: 17 to 21 o C. Days of fermentation - 17 days. Ageing in tank for 9 months. Bottling date: June 14th 2012. Type of ageing; horizontal on the lees; 100 months. Riddling in pupitre bottle holders for 15 days. #cava
Type of cork - agglomerate cork with natural cork disks, origin - mediterranean forest in La Bisbal d’Empordà, Girona, produced by - Francisco Sagrera.
Analysis
Alcoholic content 12.5% vol.Total tartaric acidity 6.2 g/l
pH 3.05
Volatile acid 0.23 g/l expressed as acetic
Residual sugars 1.5 g/l
Pressure 5.3 bares
Disgorging without addition of SO2
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