Pinot Noir
A wine with an impressive balance between the variety’s natural elegance and the warm Mediterranean character
Variety: 100% Demeter certified Pinot Noir
Harvest: Harvested by hand at the end of August
Yield: 2.312 bottles
Soil: Calcareous clay soil with pebbles
Mas Escorpí
Grapes from the Mas Escorpí plot
• 0,87 ha
• Planted in 1986
• Calcareous clay soil with pebbles
• North orientation
The vines from which Bru originates are a collection of different Pinot Noir clones, unique to the Penedès area. It is a lively wine, which highlights the personality of each particular vintage.
Once harvested, the grapes pass over the sorting table to undergo a second screening for the very best fruit. Afterwards, both pre-fermentation maceration and fermentation take place in a 3,000-litre foudre. During the vinification process, traditional, non-aggressive punch-downs are performed over a two-week period to preserve the silkiness of the tannins. Once fermentation has finished, only the free-run juice is utilised, which then fills 300-litre French Allier oak barrels (fine grain, medium toast), where malolactic fermentation occurs spontaneously. Subsequent ageing on the lees takes place until the beginning of spring. The wine spends a total of eight months in 33% new barrels and is then bottled, where it completes its refinement process.
Pinot Noir
A wine with an impressive balance between the variety’s natural elegance and the warm Mediterranean character
Variety: 100% Demeter certified Pinot Noir
Harvest: Harvested by hand at the end of August
Yield: 2.312 bottles
Soil: Calcareous clay soil with pebbles
The vines from which Bru originates are a collection of different Pinot Noir clones, unique to the Penedès area. It is a lively wine, which highlights the personality of each particular vintage.
Mas Escorpí
Grapes from the Mas Escorpí plot
• 0,87 ha
• Planted in 1986
• Calcareous clay soil with pebbles
• North orientation
Once harvested, the grapes pass over the sorting table to undergo a second screening for the very best fruit. Afterwards, both pre-fermentation maceration and fermentation take place in a 3,000-litre foudre. During the vinification process, traditional, non-aggressive punch-downs are performed over a two-week period to preserve the silkiness of the tannins. Once fermentation has finished, only the free-run juice is utilised, which then fills 300-litre French Allier oak barrels (fine grain, medium toast), where malolactic fermentation occurs spontaneously. Subsequent ageing on the lees takes place until the beginning of spring. The wine spends a total of eight months in 33% new barrels and is then bottled, where it completes its refinement process.
Wines elaborated by our family after years of history lived alongside each wine and each grape variety. These are wines that tend to go against the grain, created in spite of trends, and which sometimes succeed in setting them.
Cookies policy / Privacy policy © GRAMONA S.A. All rights reserved 2021 | By Dolma
Wines elaborated by our family after years of history lived alongside each wine and each grape variety. These are wines that tend to go against the grain, created in spite of trends, and which sometimes succeed in setting them.
Cookies policy / Privacy policy © GRAMONA S.A. All rights reserved 2021 | By Dolma
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