Gramona Argent Brut 2013

Vinification

The harvesting of Chardonnay and Pinot Noir is done manually for boxes of 25 kilos, the grapes have been carefully selected on the selection table to ensure the perfect condition of the grapes in this harvest. From the pressing of the whole bunches, 52% of this extraction was separated, the fractions were separated and the must with the lowest pH , the most suitable for long aging, was selected. The Argent is aged for more than 60 months. The process is completely handmade and, during the rest time in the cellar, we use natural cork stoppers, which favor longer aging. We use pupitres for clarification. Remuage is done by hand, as is disgorgement, after which a moderate dosage of approximately 6 grams per liter is added.

Biodynamic Viticulture in the Vineyards

We apply biodynamic management in the vineyards with the aim of obtaining more expressive, concentrated and complex grapes. We seek to integrate the vineyards into a landscape where the energy flows, the vital forces are balanced and the quality of the fruit maintains its excellence year after year.

We harvest Chardonnay and Pinot Noir in the vineyards of Mas Escorpí, Las Solanas, La Serreta, Bourguignon and El Serralet. The vines are an average of thirty years old and are planted in fresh, stony soil with more than forty percent lime. They provide a very limited production, around 2,500 to 3,000 kilograms per hectare.

Tasting Notes

It has a pale yellow color with greenish reflections. It’s subtle, elegant, and fresh. It releases aromas of lemon peel and green apple, as well as subtle, integrated notes of dough, bread crumbs and lemon cream. It is reminiscent of toasted almonds. Fresh at the entrance, it has good volume on the palate, fine bubbles and a dry finish with good acidity. In the aftertaste, we find fruits, nuts and a mineral touch.

Endnotes

Region: Penedés
Country: Spain
Producer: Gramona
Grape Varieties: Chardonnay, Pinot Noir
Pairing: combining very well with all types of seafood, especially oysters. It is also a great option for cheeses, sausages and foie gras., we suggest serving it between 8 °C and 10 °C.