Càndia

Vintage

2018

Annual production

9.414 bottles

Variety

Garnatxa, Sumoll, Samsó and Syrah

Winemaking method

Fermentation for 20 days with its own yeast. Maceration for 25 to 30 days with the skins themselves.

Aging

5 months in French Allier oak barrels, 6 months in cement egg and 6 months in bottle in the cellar

Tasting notes

Bright color, medium layer cherry red with garnet hues. Clean and complex aromas where the red fruit wrapped in elegant notes stand out. In the mouth it is balanced with an acidity that lasts us.

LABORATORY TESTS

Alcoholic at bottling

13,50% vol.

Total acid at bottling

5,10 g/l

Volatile acid at bottling

0,48 g/l

Residual sugar

0,2 g/l

VITICULTURE

Plot’s name

Baltasar, Trias, La Masia and Rajadell

Clones

SO4, Ritcher-110

Soil type

Franco-clay soil with low levels of organic matter

Conduction system

Doble Royat and Royat Simple

Location

Manresa

Altitude

240-320 metres

Orientation

South East

Treatments

According to organic viticulture

Recognition and awards

Produced in a specific area with its own characteristics, its name is linked to the vines that yield wines with special qualitative characteristics and according to specific production processes. This acknowledgments means the best wines in Catalonia.

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