CERRO TOCÓN

2016 Brut Reserva Blanc de Noirs

Grape variety 100% Pinot Noir
San Antonio 2016
12% Vol. 750ml.

Ageing on lees minimum 36 months.

Vineyard Cerro Tocón
Conducted in trellis at 750 m on a clay-limestone soil.

Manual harvesting in boxes.

Grapes are selected from each bunch at a first stage. Grapes are afterwards pressed (uncrushed) at a low temperature in order to decrease the colouring while preserving its great aromatic potential. We process just the run off (35%) into a natural cold decantation racking. Low temperature fermentation to
obtain the base cava.

After resting in the tank, the bottling starts at the beginning of the year. A second fermentation and ageing takes place in our underground cellar at a constant temperature of 16ºC.

Golden yellow colour with light evolution nuances from the Pinot Noir grapes. Complex and elegant bouquet, signature of the finest world sparkling wines. Saline and mineral hints with a seductive fruity and floral scent of violets. The result is a cava with a refreshing first feeling in the palate, with a remarked volume and a slow releasing fizz.

Cava of great complexity which can be enjoyed alone or with appetisers, white and red meat, fresh or smoked fish, seafood, rich flavoured rice dishes, cured cheese and chocolate.

And Excepcional Landscape.
Cerro Tocón​.

And Excepcional Landscape.
Cerro Tocón​.

Very close to our winery, located in La Vega, is the Cerro Tocón area which is 1.4 hectares in size. It has a deep clay-calcareous soil and the vineyards are 18-years-old. In all of them, Pinot Noir is the protagonist.

These are vineyards that provide a very high fruit balance and that allow a good acidity-sugar ratio to exist. It is with thanks to this, that we can make great base wines for long aging.

Very close to our winery, located in La Vega, is the Cerro Tocón area which is 1.4 hectares in size. It has a deep clay-calcareous soil and the vineyards are 18-years-old. In all of them, Pinot Noir is the protagonist.

These are vineyards that provide a very high fruit balance and that allow a good acidity-sugar ratio to exist. It is with thanks to this, that we can make great base wines for long aging.