Torselló Corpinnat Tradicional Brut Nature

As one of the founding members of the corpinnat consortium, the winery has undertaken to produce all its foam wines according to the rules of consortium . That means: 100% organic cultivation , inclusive fertilization and waiver of chemical pesticides, limitation of the yield to 12000 kg / hectare, harvesting by hand, at least 75% own grapes, traditional bottle fermentation , at least 18 months bottle bearing on the yeast after fermentation.

These principles 004} followed Torelló years ago, so that older wines such as the Tradicional Brut Nature of Corpinate could also be certified . Thanks to the mild spring and summer as well as sufficient precipitation in winter and spring, the growth conditions were ideal for the grapes, so that very healthy grapes could be harvested. The harvest itself took place in the second half of August in 2013, the grapes were selected by hand when reading and receipt in the Kelter . The grapes can be transported from the vineyard to the basement within 15 minutes, where they are loaded into the presses. The ÖNOCHOGE PACO TOCELLó and Jaume Farreny only use the lead must - MOST, which was pressed out of the weight of the grapes - for the production of corpinate sparkling wine.

The must is filled in stainless steel tanks, where the spontaneous fermentation with natural yeast is initiated at 13 ° - 15 ° C. The young wine then stays in the tank for several months until it is of course clarified by gravitation by the majority of the sediment. The Tradicional Brut Reserva was stabbed in March 2014, bottled and with the Liqueur de tirage (a solution of sugar and basic wine) and yeast. This begins the bottle fermentation , which takes about 30 days. After that, the Tradicional Brut Nature matures at least 60 months in the underground cellar.

During the ripening time, the PoignetTage is carried out annually, whereby the bottles are shaken violently so that wine and yeast are connected and above all the flavors of the yeast autolysis are deepened. At the end of the ripening period, the sparkling wine is of course on the Rüttel desk clarified. It is stripped - i.e. yeast estimate and sediments are removed - and the bottle is filled with basic wine so that the specified filling quantity is reached again. The traditional brut nature does not get any dosage, so that the finished sparkling wine contains less than 1 gram /liter of residual sugar .

Tradicional Brut Natur is served in Restaurants in Spain, such as Arzak and Akelarre of CALER of the Can Roca in Catalonia, all houses with 3 Michelin stars . However, you can also serve the brood reserva at home in Germany.