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Vi negre sense criança en barrica elaborat per Celler Josep M. Ferret, S.L. 100% Garnatxa negre. Té una graduació alcohòlica de 13,5% i la seva temperatura de consum ideal és de 12º a 14º. Descarrega la fitxa tècnica
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Vi blanc elaborat per Celler Josep M. Ferret, S.L. Fermentació controlada en dipòsits d'inoxidable. Xarel'lo y Parellada. Té una graduació alcohòlica de 12% 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
Redes sociales
"Este comerciante se compromete a no permitir ninguna transacción que sea ilegal, o se considere por las marcas de tarjetas de crédito o el banco adquiriente, que pueda o tenga el potencial de dañar la buena voluntad de los mismos o influir de manera negativa en ellos. Las siguientes actividades están prohibidas en virtud de los programas de las marcas de tarjetas: la venta u oferta de un producto o servicio que no sea de plena conformidad con todas las leyes aplicables al Comprador, Banco Emisor, Comerciante, Titular de la tarjeta, o tarjetas. Además, las siguientes actividades también están prohibidas explícitamente:
"Venta de bebidas alcohólicas a menores de 18 años"".
PROGRAMA KIT DIGITAL COFINANCIADO POR LOS FONDOS NEXT GENERATION (EU) DEL MECANISMO DE RECUPERACIÓN Y RESILENCIA
