Tasting notes:
The spectacular violet color of Syrah transports us mentally to the vivid colors of the vineyard, and more so to the grapevines affected by the decay of Syrah. The intensity of aromas of black fruit such as myrtle, blackberry and blueberries, are combined with the spicy touches of pepper and licorice, known as the typicality of Syrah in Mediterranean climates. In the mouth it is a gluttonous and crunchy wine at the same time due to its silky tannins.

L'entrada MISTERIÓS SYRAH ha aparegut primer a Bons Vins.

Tasting note:
Intense garnet color stains the glass and the dense tears that cling to the crystal. Jams of ripe strawberry, black plums and black liquorice evoke its maturity but without losing freshness on the nose. Balsamic touches of cedar, anise and velvety touch intoxicate our palate.

Vine variety and age: 100% Cabernet Franc. 20-year-old vine.
Residual sugars: 147 g/l.
Unfiltered wine.

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Manual harvest in 15 kg boxes.
Fermentation: spontaneous with native yeasts in stainless steel at 12ºC.
Fermentation in oak barrel: 10% of the Xarel·lo has fermented in bota, just as the great-grandfathers did, to give more structure, complexity and balsamic touches that give this sparkling
very long upbringing.
Aging on lees with battonage in autumn: the blending of the 3 varieties is done once fermentation is complete. We process the lees of Xarel·lo and Macabeu with battonage to refine the acidity of these base wines and prepare the wine for foaming.
Clarification and Filtration: this wine has not been clarified or filtered, but we do let it spend the cold winter in the open because it will be destined for a second fermentation in the bottle: Classic Method or Champenoise.
2nd Fermentation: in the bottle the yeasts called Saccharomyces cerevisiae bayannus convert the sugars into carbon dioxide, about 6 atmospheres of CO2 bubbles are sequestered inside the wine at the end of the fermentation forming the appreciated foam.

Tasting notes:
Very fine bubbles enhance the tranquility with which the bottle has remained in the cellar for 10 years. The quality of the grapes and the 10 years of aging are the key to the finesse and creaminess of this sparkling wine.
Aromas of white flower, ripe apple, citrus and quince bring a sense of freshness and at the same time complexity of aromas.
In the mouth, the fineness of the foam caresses the palate, awakening the taste buds. Structured like a calm but fresh and dynamic wine, this cava gives us great breadth and balance on the palate, apart from extreme elegance.

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Subirats is the birthplace of the Xarel·lo variety, where it expresses its complexity and personality, especially in calcareous soils where we obtain an extraordinary natural acidity, bringing freshness and finesse.
Vine variety and age: 100% Xarel·lo 50-year-old vine in sandy, deep soil rich in calcium carbonate and a slightly basic pH.
Unfiltered wine. Limited Production of 1120 Bottles.

Harvest: manual in 18 kg baskets.
Fermentation: spontaneous with native yeasts in stainless steel at 12ºC.
Aging on lees with battonage in autumn to refine the acidity of the Xarel·lo.
Clarification and Filtration: this wine has not been clarified or filtered, but we do let it spend the cold winter in the open because it will be destined for a second fermentation in the bottle: Classic Method or Champenoise.
2nd Fermentation: in the bottle the yeasts called Saccharomyces cerevisiae bayannus convert the sugars into carbon dioxide, about 5 atmospheres of CO2 bubbles are sequestered inside the wine at the end of the fermentation forming the appreciated foam.

Tasting notes:
The finesse and creaminess of this sparkling wine is worthy of the best expression of Xarel·lo in an exceptional vintage that these vines surrounded by forest matured calmly and without any stress.
Aromas of white flower, apple, star anise, citrus and honeydew notes bring a feeling of freshness and at the same time sweet.
In the mouth, the silkiness of the foam caresses the palate, awakening the taste buds. Fresh and dynamic, this sparkling wine shows great balance in the mouth, apart from extreme elegance.

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Tasting notes:
The pale fuchsia color reminiscent of the color of a Bougainvillea is characteristic of the Syrah variety.
This sparkling wine has a fruity, floral aroma and at the same time hints of ferric clay combined with the magic of Syrah. The Macabeu brings freshness and the Syrah creaminess with great breadth of mouth. Candied cherry, currant and pomegranate bring freshness and complexity of aromas. In the mouth, the lively dynamic of the foam amuses the palate, awakening the taste buds. In the nose, blood orange and violet give us fragrances with a peculiar varietal touch.
Ancestral method fermentation: spontaneous with native yeasts at 12ºC. Starting in a stainless steel tank and ending in the bottle, we bottle when there are about 22 grams/liter of sugars from the grape must. Therefore only grapes (without any added sugar or other substance to ferment) and an insignificant amount of sulfites added to the press are the ingredients of this wine. Laboratory analysis confirms that it contains less than 10mg/l of total SO2.
This wine has not been clarified or filtered, therefore it can present crystals or sediments depending on the time we have made the disgorging.

L'entrada BB BABY BUBBLES ANCESTRAL ROSÉ ha aparegut primer a Bons Vins.

Tasting notes:
The golden color of this Xarel·lo shows us the balanced, homogeneous maturity of this old and special vineyard. The aromas of ripe apricot, lime and yellow plum give way to olfactory sensations such as the freshness and vivacity on the nose of an acidic but friendly wine. Iodized and salty flavors in the mouth combine with textures unctuous. Finally its slightly bitter background and
carbonated amuses our palate.

L'entrada MISTERIÓS XAREL·LO ha aparegut primer a Bons Vins.

Tasting Notes:
The floral spirit, silkiness and sweetness of the mother, the Garnacha, is amalgamated with the opulent and balsamic character of the father, the Cabernet Sauvignon, offering us a sensorial yin yang.
Cassis, currant and plum invade the nose along with balsamic touches such as white sandalwood and pink pepper.
On the palate it is vigorous and structured. Acidic, sweet, with ripe and crunchy tannins. Balsamic touches giving a fresh and vibrant sensation. The breadth and freshness of this Marselan seduces our palate, inviting it to be paired with powerful dishes such as blue fish or red meat, but our favourite pairing is: 70% cocoa chocolate!

Harvest: End of September, rising moon and Fruit day.
Fermentation: native yeasts that fermented spontaneously in cold, 22/24ºC with their skins for 22 days.
Pressing: Vertical press on Fruit/descending day.
Malolactic: spontaneous in mid-October ending on October 27, 3 days later we rack.
Barrel ageing: 8 months in 300-litre French oak barrels, lightly toasted and used white wine.
Clarification and Filtration: This wine has not been clarified or filtered to respect the expression of the terroir as much as possible, therefore it may have some sediment.

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Vine variety and age of the vine:
50% Xarel·lo 55-year-old vine in deep, calcareous clay soil rich in calcium carbonate
50% Xarel·lo in deep, calcareous clay soil rich in calcium carbonate and slightly basic pH. Unfiltered and unsulfured wine. Limited production of 4900 bottles divided into 3 different fermentation batches. Harvest: manual in 18 kg boxes. Fermentation: with native yeasts in stainless steel at 13-14ºC.

Foaming: When the Xarel lo is in the final stages of fermentation, we lower the temperature to slow down the fermentation. We bottle with 20-24 g of sugar. This way, the foam is obtained without adding exogenous sugars to our vines (unlike the Champenoise method).

Tasting Note:
Baby Bubbles shows that the quality of the grape is key to having a fine and creamy foam when we do not age it for a long time. Aromas of grape, acacia nectar and citrus describe this sparkling wine as fresh and sweet. In the mouth, the foam caresses our palate, making us relive the perfumes of the harvest. Pure wine essence.

L'entrada BB BABY BUBBLES ANCESTRAL ha aparegut primer a Bons Vins.