Variety: Garnacha Negra
We harvested by hand on September 3, 2021, using 20 kg boxes. The vineyard is 8 years old and located in Font-Rubí, Alt Penedès. The grapes are put into the destemmer and then directly into the cement reception tank.
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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 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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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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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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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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Cava produced by Celler Josep M. Ferret, S. L. It is a cava with more than 36 months of aging. Pinot Noir and Trepat. It has an alcohol content of 11.5º and its ideal serving temperature is 6 to 8ºC. Download product sheet
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Cava produced by Celler Josep M. Ferret, S.L. It is a cava with over 30 months of aging. Parellada, Xarel.lo, and Macabeo. It has an alcohol content of 11.5º and its ideal serving temperature is between 6 and 8ºC. 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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Rosé wine produced by Celler Josep M. Ferret, S.L. Its ideal serving temperature is 6 to 9 ºC. Download product sheet
