VINTAGE – 2016
VARIETY – Pansa Blanca (Xarel · lo), Macabeu, Parellada
ABV – 12%
Alta Alella says
Organic grapes harvested manually in small boxes, looking for the optimum moment of ripeness for each varieties, with the aim of achieving a base wine with good freshness suitable for noble ageing. Vinified on the estate with strict white winemaking. The grapes are lightly pressed to only extract the first pressing must, and then the fermentation is done in separated vats. Made through the traditional method, this cava has been aged on its lees for a minimum of 30 months and is released on the market just after being disgorged with the disgorgement date stated on its label.
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Meet Alta Alella
Alta Alella Tallarol is part of a collection of wine of Celler de les Aus, a project, based on know-how and the experience that they have accumulated over the four decades they have dedicated to wine. This strengthens the Pujol-Busquets Guillén family’s approach to achieving quality, natural wines without using sulphur. Alta Alella Tallarol is a natural white wine made with Pansa Blanca from vineyards planted on loamy-sandy soils at an altitude of 150 to 300 metres with southeast orientation. Once the grapes have been manually harvested and taken to the winery, and after a slight pressing, the free-run juice is obtained. This juice will go through two different fermentations with native yeasts, one of them in amphorae made of ‘sauló’ (loamy-sandy soil) from their vineyards and the other, in cement egg-shaped clay-based containers. After the fermentations, the coupage is carried out and the wine is bottled without sulphites.Find out more