Gran Plus Ultra Pinot Noir

Gran Plus Ultra Pinot Noir

Vintage
.
D.O. Cava
Customer Reviews
€13.55 €14.65
Awards
Pairing
An excellent pairing with substantial aperitifs or rice dishes with fish. Perfect with salmon and raw oily fish (sashimi, sushi, carpaccio and tartar) or grilled fish, because its acidity balances out the oiliness of these fish.
Tasting Note
View
A delicate medium tone salmon pink. A fine mousse with a delicate crown.
Nose
Intense notes of raspberry, blackberry and strawberry intermingle with a light citrus aroma that heightens them and adds more freshness.
Mouth
Prominent notes of red fruit on the palate. Fresh and balanced and the bubbles enhance the creamy sensation that comes from its aging in contact with the yeasts.
Varietals
Pinot Noir
100%
Analysis
Alcoholic grade 11,5-12%
Dosage Brut
Sulfits content Yes
Vineyard and processing
Elaboration (vinification)
We planned the best time for harvesting seeking fully ripe bunches of Pinot Noir yielding more colour on the skins as well as good acidity and moderate alcohol by volume. After destemming, the grapes were left to macerate, leaving the must in contact with the skins of the grapes for 3 to 4 hours. The pink must was then filtered and fermented at a temperature between 15º and 17 ºC. After that the wine was bottled along with the liqueur of tirage. The bottles undergo a second fermentation followed by a period of aging in contact with the lees of the yeasts in our underground cellars at a constant temperature (15-17 ºC). This is known as the traditional method. The wine spends a minimum of 12 months in the winery.
Vineyard (viticulture)
The Pinot Noir grapes used to make GPU Pinot Noir come from estate vineyards. These vineyards are the oldest in Spain (>25 years old) and are located in an ideal zone for growing this varietal, Riudabella, where the mild continental climate favours more fruitiness, more body and a greater intensity of aromas. The soils are gravelly which prevents excessive vigour in the vineyard. The vineyard management techniques follow integrated production criteria and are especially adapted to making sparkling wines. The Pinot Noir is harvested around the middle of August and always at night so as to keep the bunches as cool as possible and preserve their full aromas.
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