ChinChin Natural Cavas

51,75

Organic Brut Nature Reserva NO ADDED SULFITES Maller Variety: Macabeo. Ageing: Between 15 & 24 months Bruant Variety: Xarel·lo. Ageing: Between 15 & 24 months Capsigrany Variety: Xarel·lo Vermell. Ageing: Between 15 & 24 months
Al comprar este producto acumulas 51 ChinChin puntos valorados en 2,04 para futuras compras.
ChinChin Natural Cavas

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ChinChin Natural Cavas

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Product Information

Maller

Coal Tit Periparus ater A bird with great educational interest and captivating beauty. We can find it in areas were pine trees are abundant.

Cava type

Organic Brut Nature Reserva NO ADDED SULFITES

Grape variety

Macabeo

Fermentation

First spontaneous fermentation at low temperature and second fermentation in bottle using the ancestral method (natural sugar of the must).

Ageing

Between 15 and 24 months

Alcohol by volume

12% vol.

Level of Sulphur

4 mg/L (product of the natural fermentation without addition). Below the limit of 10 mg/l of total sulphur content, the European regulation allows the removal of the mention “Contains Sulfites”. Furthermore, the United States Department of Agriculture (USDA) allows the certification “ORGANIC WINE”.

Soil type

Sauló (sandy granitic). Altitude 150m – 300m. Orientation Southeast. Rainfall 600 mm/year

Winemaking

Made from organic Macabeo grapes. Harvested with impeccable health, the base wine is obtained, applying the traditional method just before the end of the first fermentation. It is aged on its lees between 15 and 24 months and is released on the market without dosage. No sulphites or any other products are added throughout the process.

Tasting Notes

Sight – Pale yellow color with fine bubbles.
Nose – Aromas of citric and White fruit like Green Apple and pears with subtle notes of hazelnuts and burlap.
Palate – Vibrant, electric, original, versatile and cheerful. It’s delicate and soft palate it is remarkable.

Awards

Guia de Vins de Catalunya 2019 – 9,65/10

Bruant

Cirl Bunting Emberiza cirlus With a streaked grey-brown rump and chestnut shoulders with yellow eye stripe, we find the Bruant in areas of bushes, near the vineyard. It feeds on seeds, fruits and small insects, controlling the number of pests and weeds in the vineyard.

Cava type

Organic Brut Nature Reserva NO ADDED SULFITES

Grape variety

Pansa Blanca (Xarel·lo)

Fermentation

First spontaneous fermentation at low temperature and second fermentation in bottle using the ancestral method (natural sugar of the must).

Ageing

Between 15 and 24 months

Alcohol by volume

12% vol.

Level of sulphur

3 mg/l (product of the natural fermentation without addition). Below the limit of 10 mg/l of total sulphur content, the European regulation allows the removal of the mention “Contains Sulfites” . Furthermore, the United States Department of Agriculture (USDA) allows the certification “ ORGANIC WINE”.

Soil type

Sauló (sandy granitic). Altitude 150m – 300m. Orientation Southeast. Rainfall 600 mm/year

Winemaking

Made from flawlessly healthy organic grapes from which is obtained the base wine, applying the traditional method just before the end of the first fermentation. It is aged on its lees between 15 and 24 months and is released on the market without dosage. No sulphites or other products are added throughout the process.

Tasting Notes

Sight – Pale yellow colour and fine bubbles.
Nose – Floral, white fruit (pear, green apple ) and green almond aromas with a subtle background of burlap and hazelnuts.
Palate – Light and fresh on the palate with integrated and persistent bubbles. White fruit and almonds flavours, recalling the perceived aromas.

Prominent Awards & References

Guía Vivir el Vino 2020 – 90/100
Guia de Vins de Catalunya 2019 – 9,55/10
Decanter 2018 – 90/100
Wine & Spirits 2018 “Year’s Best Summer Sparklers” – 90/100

Capsigrany

Woodchat Shrike Lanius senator With white chest and red crown, Capsigrany flies over marsh nesting areas amongst carob and cherry trees.

Cava type

Organic “Rosé” Brut Nature Reserva NO ADDED SULFITES

Grape variety

Pansa Rosada (Xarel·lo vermell)

Fermentation

First spontaneous fermentation at low temperature and second fermentation in bottle using the ancestral method (natural sugar of the must).

Ageing

Between 15 and 24 months

Alcohol by volume

12% vol.

Level of sulphur

7 mg/l (product of the natural fermentation without addition). Below the limit of 10 mg/l of total sulphur content, the European regulation allows the removal of the mention “Contains Sulfites” . Furthermore, the United States Department of Agriculture (USDA) allows the certification “ ORGANIC WINE”.

Soil type

Sauló (sandy granitic). Altitude 150m – 300m. Orientation Southeast. Rainfall 600 mm/year.

Winemaking

Made from organic Pansa rosada (Xarel·lo vermell) grapes which are grown on a hillside planted in 1957. Harvested with impeccable health , the base wine is obtained, applying the traditional method just before the end of the first fermentation. It is put on the market without any dosage issue. No sulphites or any other products are added throughout the process.

Tasting Notes

Sight – Pale yellow-greyish colour with a pinkish background and fine bubbles.
Nose – Aromas of flower, pink grapefruit and green almond.
Palate – Structured, fresh and persistent on the palate with some daring rusticity.

Prominent Awards and References

Guia de Vins de Catalunya 2019 – 9,63/10
Wine & Spirits Mag. 2017 “Year’s Best Summer Sparklers” – 92/100

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