Els Bardissots La Besàvia

Els bardissots, Vallés Oriental, Cardedeu

Els Bardissots La Besàvia | Els bardissots | Cardedeu, Vallés Oriental

Natural

Els Bardissots La Besàvia | Els bardissots | Cardedeu, Vallés Oriental

Grape varieties

13 autochthonous varieties in complacency (Picapoll, Sumoll, Beier, Pansa blanca ...) of 80 years
Origin

Spain, Catalonia, Vallés Oriental, Cardedeu
Soil

clay with slate, very degraded, in the village of Cardedeu
Vinification

maceration of 1 week in stainless steel tanks, trodden and pressed, alcoholic fermentation with native yeasts
Ageing

9 months in stainless steel tanks on its fine lees
Characteristics

Red, Natural, Still, Intense and structured
Properties

Alcohol: 13,5 %, SO2: <10 mg/l, Residual sugar: <2 g/l
Also appears in:

Price: 20 - 50€
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the winery

Els bardissots,
Spain, Catalonia, Vallés Oriental, Cardedeu

Els bardissots | Cardedeu, Vallés Oriental

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Els Bardissots Beier | Els bardissots | Cardedeu, Vallés Oriental

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White Sumoll, Red Sumoll, Muscat, Garnacha Ink, Syrah. without destemming, stepping with the feet, maceration of the whole grape for two weeks in a stainless steel tank, alcoholic fermentation with native yeasts, only flower must

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100% Xarel·lo of 25 years. de-stemming, overnight maceration, alcoholic fermentation with indigenous yeasts

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Clos Lentiscus Perill Blanc Anfora

100% Xarel·lo. direct pressing, alcoholic fermentation in amphoras with native yeasts

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Casa Pardet Blanquet

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Llorens Blan 5·7

100% Macabeu. maceration of 4 days, alcoholic fermentation in big burried amphoras with native yeast

Partida Creus SK Moscatel | Partida creus | Bonastre - Baix Penedès, Penedés

Partida Creus SK Moscatel

Celler Bonans Diacrític Rosat | Celler bonans | Piera, Penedés

Celler Bonans Diacrític Rosat

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Ton Rimbau Porcellànic Xarel·lo Sur Lie

100% Xarel·lo of 30 years. manual harvest, pressed in vertical pressure plates at low pressure, macerated and fermented in new French oak barrels at low temperature, each process is made according to the moon

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Joan Rubió Essencial

100% Xarel·lo planted in 1996. Total de-stemming, maceration of 11 days in stainless steel tanks, uncovered, final alcoholic fermentation in 500 l barrels with native yeasts

Joan Rubió Obstinat | Joan rubió | Els Monjos - Alt Penedès, Penedés

Joan Rubió Obstinat

100% Xarel·lo. 20% of whole bunches, incubated in open barrels of 500 l and in stainless steel tanks, maceration of 18 days, fermentation with autochthonous yeasts in stainless steel tanks

Escoda-Sanahuja Nas del Gegant | Escoda sanahuja | Prenafeta - Montblanc, Conca de Barberà

Escoda-Sanahuja Nas del Gegant

Cabernet franc (30%), Garnacha (30%), Cariñena (20%), Merlot (20%). alcoholic fermentation with autochthonous yeasts, bottling without filtering, clarifying or stabilizing

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Ton Rimbau Porcellànic Xarel·lo

100% Xarel·lo of 12 (La Serra) and 40 years old (Sota Serra). manual harvest, pressed in vertical pressure plates at low pressure, macerated and fermented in stainless steel tanks at low temperature, each process is made according to the moon

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Joan Rubió Monastrell Ancestral

100% Monastrell of young vines. destemming, maceration for one hour, start of alcoholic fermentation with native yeasts in a stainless steel tank, end of fermentation in the bottle

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Partida Creus Sumoll

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100% Samsó. 2 h 30 of film maceration, 1st and 2nd alcoholic fermentation with autochthonous yeasts (foot of vat made from frozen must for the 2nd)

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Partida Creus Vinyater Ancestral

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Clos Lentiscus Pet´ Nat´ Gentlemant Malvasia

100% Malvasia. ancestral method

Clos Lentiscus Núria Parellada | Clos lentiscus | Garraf, Penedés

Clos Lentiscus Núria Parellada

Partida Creus Tinto Natural | Partida creus | Bonastre - Baix Penedès, Penedés

Partida Creus Tinto Natural

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