Celler La Salada, Field Blend Rosé "Roig Boig" Spain NV
A field blend of Catalan varietals (both red and white): Sumoll, Roigenc, Mandó, Cannonnau, Monica, Torbat, Parellada and Xarel·lo.
Biodynamic. The vineyard was planted in 2006 with these ancient Catalan grapes in calcareous clay soil. The vineyard is not tilled — this is true minimal intervention agriculture. The objective is to have the highest variety life in the soil and create a natural balance within the environment.
Manual harvest in 10 kg boxes, with selection of the grapes in the vineyard. The grapes are chilled down and 90% of them (even the reds) are direct pressed. The other 10% is macerated for 4 months with virtually no extraction to limit color and tannins. Indigenous yeasts and no additions including zero SO2. Fermented and aged in stainless steel.
Celler La Salada, Field Blend Rosé "Roig Boig" Spain NV
A field blend of Catalan varietals (both red and white): Sumoll, Roigenc, Mandó, Cannonnau, Monica, Torbat, Parellada and Xarel·lo.
Biodynamic. The vineyard was planted in 2006 with these ancient Catalan grapes in calcareous clay soil. The vineyard is not tilled — this is true minimal intervention agriculture. The objective is to have the highest variety life in the soil and create a natural balance within the environment.
Manual harvest in 10 kg boxes, with selection of the grapes in the vineyard. The grapes are chilled down and 90% of them (even the reds) are direct pressed. The other 10% is macerated for 4 months with virtually no extraction to limit color and tannins. Indigenous yeasts and no additions including zero SO2. Fermented and aged in stainless steel.
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Description
A field blend of Catalan varietals (both red and white): Sumoll, Roigenc, Mandó, Cannonnau, Monica, Torbat, Parellada and Xarel·lo.
Biodynamic. The vineyard was planted in 2006 with these ancient Catalan grapes in calcareous clay soil. The vineyard is not tilled — this is true minimal intervention agriculture. The objective is to have the highest variety life in the soil and create a natural balance within the environment.
Manual harvest in 10 kg boxes, with selection of the grapes in the vineyard. The grapes are chilled down and 90% of them (even the reds) are direct pressed. The other 10% is macerated for 4 months with virtually no extraction to limit color and tannins. Indigenous yeasts and no additions including zero SO2. Fermented and aged in stainless steel.
