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Sparkling wine crafted by Celler Josep M. Ferret, S.L. It is a cava aged for over 90 months. Made from Parellada, Xarel.lo, Macabeo, Pinot Noir, and Chardonnay grapes. It has an alcohol content of 11.5% and its ideal serving temperature is between 6 to 8 ºC. Presented in a gift box. Download product sheet
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Cava elaborat per Celler Josep M. Ferret, S.L. És un cava de més de 48 mesos de criança. Parellada, Xarel·lo, Macabeu i Chardonnay. Té una graduació alcohòlica d'11,5 º i la seva temperatura de consum ideal és de 6 a 8 º. Entregat amb estoig. Descarrega fitxa producte
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Cava produced by Celler Josep M. Ferret, S. L. It is a cava with over 48 months of aging. Parellada, Xarel.lo, Macabeo, and Chardonnay. It has an alcohol content of 11.5º and its ideal consumption temperature is 6 to 8ºC. Delivered with a case. Download product sheet
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Cava elaborat per Celler Josep M. Ferret, S.L. És un cava de més de 60 mesos de criança. Chardonnay i Macabeu. Té una graduació alcohòlica d'11,5 º i la seva temperatura de consum ideal és de 6 a 8 º. Descarregar fitxa producte
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Sparkling wine made by Celler Josep M. Ferret, S.L. It's a sparkling wine aged for more than 60 months. It's made from Chardonnay and Macabeo grapes. It has an alcohol content of 11.5% and its ideal serving temperature is between 6 and 8 degrees Celsius. Download product sheet
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Cava elaborat per Celler Josep M. Ferret, S.L. És un cava de més de 60 mesos de criança. Parellada, Xarel·lo i Macabeu. Té una graduació alcohòlica d'11,5 º i la seva temperatura de consum ideal és de 6 a 8 º. Descarregar fitxa producte
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Sparkling wine made by Celler Josep M. Ferret, S.L. It's a sparkling wine aged for more than 60 months. Made from Parellada, Xarel.lo, and Macabeo grapes. It has an alcohol content of 11.5% and its ideal serving temperature is between 6 and 8 degrees Celsius. Download product sheet
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White wine made by Celler Josep M. Ferret, S.L. Controlled fermentation in stainless steel tanks. Garnacha Blanca and Macabeo. It has an alcohol content of 12% and its ideal serving temperature is between 5 and 8 ºC.
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Rosé wine produced by Celler Josep M. Ferret, S.L. Its ideal serving temperature is 6 to 9 ºC. Download product sheet
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Vino rosado elaborado por Celler Josep M. Ferret, S.L. Su temperatura de consumo ideal es de 6 a 9 º. Descarregar fitxa producte
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Vi blanc elaborat per Celler Josep M. Ferret, S.L. Fermentació controlada en dipòsits d'inoxidable. Garnatxa Blanca i Macabeu. Té una graduació alcohòlica de 12 º i la seva temperatura de consum ideal és de 5 a 8 º.
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Variety: 100% Garnacha Blanca We harvested by hand on August 25, 2023, using 20 kg boxes. The vineyard is over 20 years old and located in Les Pobles, (Tarragona). The grapes are put into the destemmer and then directly into the press. We press gently. The must is transferred to the tank for settling. The following day, we transfer it to the stainless steel tank. Fermentation is carried out with indigenous yeast. We bottle without adding SO2 or filtering. Production: 360 bottles, 12.5% ABV
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The production of dry cava vinegar begins with the wine left over from the disgorging process of Cava. This wine, which has aged and matured in the bottle for a minimum of two to seven years, undergoes acetic fermentation in oak barrels with a long aging period, typically three to four years. Download product sheet
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The production of dry cava vinegar begins with the wine left over from the disgorging process of Cava. This wine, which has aged and matured in the bottle for a minimum of two to seven years, undergoes acetic fermentation in oak barrels with a long aging period, typically three to four years. Download product sheet
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The production of sweet and sour cava vinegar starts with the leftover wine from the disgorgement of Cava. This wine, which has aged in the bottle for a minimum of two to seven years, undergoes acetic fermentation in oak barrels for a long aging period of three to four years. Download product sheet
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The production of sweet and sour cava vinegar starts with the leftover wine from the disgorgement of Cava. This wine, which has aged in the bottle for a minimum of two to seven years, undergoes acetic fermentation in oak barrels for a long aging period of three to four years. Download product sheet
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The production of balsamic cava vinegar starts with the leftover wine from the cava disgorging process. This wine, which has aged in the bottle for a minimum of two to seven years, undergoes acetic fermentation in oak barrels with a long aging period of three to four years. Download product sheet
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The production of balsamic cava vinegar starts with the leftover wine from the cava disgorging process. This wine, which has aged in the bottle for a minimum of two to seven years, undergoes acetic fermentation in oak barrels with a long aging period of three to four years. Download product sheet
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Info de contacto
Celler Josep Maria Ferret
Barri l’Alzinar 68
08736 Font-Rubí, Barcelona
info@ferretguasch.com
Mov: 696 455 300
Tel: 938 979 037
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