Torselló Corpinnat Brut Reserva

As one of the founding members of the corpinnat consortium, the winery has undertaken to establish all of its foam wines according to the of the consortium. That means: 100% bio cultivation , inclusive fertilization and waiver of chemical pesticides, limitation of the yield to 8,000 kg / hectare, harvesting by hand , at least 18 months bottle deposit on the yeast Fermentation.

These principles 004} followed Torelló years ago, so that older wines like the Brut Reserva 2014 were also certified by Corpinnat . 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 from 2014, the grapes were selected when reading and before receipt in the wine press per hand. 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 on its yeast until it is of course clarified by gravitation by the majority of the sediment. The Torelló Tradición Brut Reserva 2014 was docked in March 2015, bottled and with the Liqueur de tirage (a solution from sugar and basic wine) and yeast. This begins the bottle fermentation , which takes about 30 days. After that, the brood reserva in the underground basement matures at least 36 months .

The poignetage is carried out during the ripening period, the bottles are shaken violently so that wine and yeasts connect and above all the AR omen of 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 estimation and sediments are removed - and the bottle is filled with basic wine so that the specified filling quantity is reached

The brood reserva receives a small shipping dosage, so that the finished sparkling wine contains 4 gram /liter residual sugar . So you enjoy the real, genuine wine.

The Torelló Brut Reserva is served in well-known restaurants in Spain, such as the Arzak and Akelarre in Basque Country and Celler of the Can Roca in Catalonia, all houses with 3 Michelin stars. But you don't have to go that far. You can also serve the Brut Reserva at home in Germany .