Clos Lentiscus Syrah Colection CRV Rosé

Clos lentiscus, Penedés, Garraf

Clos Lentiscus Syrah Colection CRV Rosé | Clos lentiscus | Garraf, Penedés

2012

31908

75 CL

11,00 €

Natural

Clos Lentiscus Syrah Colection CRV Rosé | Clos lentiscus | Garraf, Penedés

Grape varieties

100% Syrah
Origin

Spain, Catalonia, Penedés, Garraf
Soil

calcareous sandy
Vinification

4 h of film maceration, 1st and 2nd alcoholic fermentation with autochthonous yeasts (foot of vat made from frozen must for the 2nd)
Ageing

60 months in bottle with its fine lees
Characteristics

Rosé, Natural, Sparkling, Fruity and juicy
Properties

Alcohol: 12,5 %, Residual sugar: <2 g/l
Also appears in:

Price: 10 - 20€
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the winery

Clos lentiscus,
Spain, Catalonia, Penedés, Garraf

Clos lentiscus | Garraf, Penedés

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Partida Creus Cartoixa Vermell

100% Cartoixá Vermell. despalillado, 120 days film maceration, pressed in pneumatic press, desfangando, alcoholic fermentation at 15-18 ° C in stainless steel tanks with autochthonous yeast, without added sulphurous

Escoda-Sanahuja Els Bassots | Escoda sanahuja | Prenafeta - Montblanc, Conca de Barberà

Escoda-Sanahuja Els Bassots

100% Chenin Blanc. Total de-stemming, maceration for 2 weeks, alcoholic fermentation with native yeasts, bottling without filtering, clarifying or stabilizing, without sulfur added

Casa Pardet Chardonnay | Casa pardet | Verdú - Lleida, Costers del Segre

Casa Pardet Chardonnay

100% Chardonnay. Total de-stemming, 4 days film maceration with 1 remount of 3-4 min per day, uncovered, final alcoholic fermentation at 18 ° C in amphoras, malolactic fermentation

Escoda-Sanahuja Els Bassotets | Escoda sanahuja | Prenafeta - Montblanc, Conca de Barberà

Escoda-Sanahuja Els Bassotets

Macabeu (70%), Chenin Blanc (30%). alcoholic fermentation with autochthonous yeasts in concrete tanks, bottled without filtering, or clarifying, nor is it

Oriol Artigas Lloritu | Oriol artigas | Alella, Maresme

Oriol Artigas Lloritu

Clos Lentiscus Núria Parellada | Clos lentiscus | Garraf, Penedés

Clos Lentiscus Núria Parellada

Cyclic Beer Farm Xino Xano | Cyclic beer farm | La Sagrera, Barcelona

Cyclic Beer Farm Xino Xano

Malta: Belgian Pilsen Bio (50%), Belgian wheat malt (25%), wheat flakes (25%). Hops: HBC 431. Berliner Weisse Dryhopped style. Yeast Lactobacillus Plantarum and Mix-Farmhouse.

Amós Bañeres Vinya Oculta | Amós bañeres | La Múnia - Alt Penedès, Penedés

Amós Bañeres Vinya Oculta

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

Clos Lentiscus Perill Blanc Anfora | Clos lentiscus | Garraf, Penedés

Clos Lentiscus Perill Blanc Anfora

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

Casa Pardet Blanquet | Casa pardet | Verdú - Lleida, Costers del Segre

Casa Pardet Blanquet

Clos Lentiscus Greco di Subur Malvasia Blanc de Blancs | Clos lentiscus | Garraf, Penedés

Clos Lentiscus Greco di Subur Malvasia Blanc de Blancs

100% Malvasia. 1st and 2nd alcoholic fermentation with autochthonous yeasts (foot of vat made from frozen must for the 2nd)

Llorens Blan 5·7 | Celler jordi llorens | Blancafort, Conca de Barberà

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

Ton Rimbau Porcellànic Xarel·lo Sur Lie | Ton rimbau | Vilobí del Penedès, Penedés

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

La Furtiva | La furtiva | Vilalba dels Arcs, Terra Alta

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

Partida Creus Tinto Natural

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

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

Ton Rimbau Porcellànic Xarel·lo | Ton rimbau | Vilobí del Penedès, Penedés

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

Partida Creus AA Anonimo Ancestral | Partida creus | Bonastre - Baix Penedès, Penedés

Partida Creus AA Anonimo Ancestral

Joan Rubió Monastrell Ancestral | Joan rubió | Els Monjos - Alt Penedès, Penedés

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

Joan Rubió Xarel·lo Ancestral | Joan rubió | Els Monjos - Alt Penedès, Penedés

Joan Rubió Xarel·lo Ancestral

Clos Lentiscus Rosé N 41° | Clos lentiscus | Garraf, Penedés

Clos Lentiscus Rosé N 41°

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)

Oriol Artigas La Canya | Oriol artigas | Alella, Maresme

Oriol Artigas La Canya

Pansa blanc (50%), Garnacha blanca (30%) and Godello (20%) from vineyards of about 15 years. joint vinification of the varieties, alcoholic fermentation in stainless steel tanks with indigenous yeasts

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