Aging in barrel: At least 6 months in new French oak
Aging on the lees: At least 36 months
Vineyard: Selection of vineyards showing greater personality, aromatic potential and acidity.
Altitude: 750 m
Soil: Stony (Macabeo) and clay (Chardonnay)
Harvest: Hand-picked at night and placed in 15 kg crates, from late August (Chardonnay) to early September (Macabeo).
Winemaking: The grapes are sorted again once they reach the winery. They are then cooled to 10°C and macerated for an average of 6 hours to obtain structure and aromatic strength. A 40% yield is obtained once the juice is run off by gravity, without pressing. Cold decanting-cleaning without clarifying agents. Controlled fermentation at16ºCfor 15 days. A minimum of 6 months spent in barrel with the lees stirred (batonnage).
Bottling: The Artemayorblend is made by blending several harvests together to obtain a base wine with complexity, volume and personality. Bottling takes place in February. The second fermentation and aging take place in our cellars at16°C
Tasting notes: Bright golden yellow color with very fine bubbles. An aromatic symphony of great balance and personality, with notes ofbakedapple, toast and vanilla. Intense, complex bouquet, starting with mineral (chalk) aromas with hints of baked apple and fine oak (vanilla) against a subtly smoky backdrop. On the palate, the cava is velvety, unctuous and intense with creamy carbon dioxide and balanced acidity. Great structure and along, elegant aftertaste.
Food pairings: All kinds of meat and fish, cold cuts, smoked meats, cheeses, pasta and rice.