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.
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