Clean, clear and bright. Straw yellow with steel reflections. Very nice to see.
On the nose, it reveals its floral and fruit personality, where daisies and green apple are responsible. Lime skin shavings with an herbaceous background.
Fresh entry into the mouth. Fine carbonic with subtle pinches on the palate. Live and persistent acidity that enhances the sensation of freshness and we invite you to drink the next drink.
Ideal as an aperitif, it can entertain all kinds of foods, fresh salads, perfect accompaniment to seafood and fish.
We recommend a temperature between 6ºC and 8ºC.
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"Gramona has been working its land uninterruptedly since the mid-19th century. Six generations of a family of winemaking tradition who for years have worked with respect and passion for the land and with an indisputable quality seal. True to a sustainable philosophy for our environment, we resort to biodynamic agriculture for growing our vineyards and for making our wines and sparkling wines "
Based on the careful observation and treatment of the factors that influence our land and its habitat. We do not apply chemical herbicides or pesticides, we use natural resources with the main objective of maintaining the balance of the environment and we maintain spontaneous vegetal cover to obtain fluffy soil. Through biodynamics, a step beyond ecology, we live our vineyards and seek to increase their biodiversity levels: we apply infusions and decoctions of plants to avoid pests, and we make our own preparations and our own animal compound and vegetables from our medicinal vegetable garden and from our cows, sheep and horses farm
The Parellada is mainly used to make this wine. The grapes are the latest in ripening of the three native varieties of the Penedès. Harvesting took place in late September. It comes from the highest vineyards of the Denomination: Pla de Manlleu, Pontons, Can Ferrer and Aigua Viva. It is vinified by fermenting it at low temperatures, using only the flower must, that is, the juice resulting from a gentle pressing. We use the same yeasts for the first and second fermentations, with the aim of achieving a complete metabolism of sugars and a delicate and integrated needle.