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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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Vino rosado elaborado por Celler Josep M. Ferret, S.L. Su temperatura de consumo ideal es de 6 a 9 º. Descargar ficha producto
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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 blanco elaborado por Celler Josep M. Ferret, S.L. Fermentación controlada en depósitos de inoxidable. Garnacha Blanca y Macabeo. Tiene una gradución alcohólica de 12 º y su temperatura de consumo ideal es de 5 a 8 º.
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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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Vino blanco elaborado por Celler Josep M. Ferret, S.L. 100 % Sauvignon Blanc. Tiene una grdución alcohólica de 13 º y su temperatura de consumo ideal es de 6 a 8 º. Descargar ficha producto
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White wine produced by Celler Josep M. Ferret, S.L. 100% Sauvignon Blanc. It has an alcohol content of 13% and its ideal serving temperature is between 6 to 8 ºC. Download product sheet
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Cava elaborado por Celler Josep M. Ferret, S. L. Es un cava de más de 30 meses de crianza. Parellada, Xarel.lo y Macabeo. Tiene una gradución alcohólica de 11,5 º y su temperatura de consumo ideal es de 6 a 8 º. Descargar ficha producto
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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