Electium organic petillant naturel nv

extremadura, spain

 

VARIETALS: Xarello, Macabeo & a 'touch' of Cabernet Sauvignon

VINEYARD: 1,400 ft altitude; slate soil; extreme climate of cold winters and hot summers

FARMING METHODS: Organic methods; dry-farmed; rows grassed over; all work done by hand (pruning, harvest, etc); biodiversity encouraged through plantings of olive trees, aromatic plants and bushes around vineyard; hand-harvest into 44 lb. boxes

WINEMAKING: Ancestral method, in which the secondary fermentation occurs in the bottle, without the addition of sugar. All varietals of de-stemmed grapes are combined. The grapes not pressed, but placed in tank whole, and the is juice extracted due to their own weight. Natural fermentation with native yeasts; first fermentation about 92 days in stainless steel, second 25-27 days; Sulfites 18-20 mg/L

AGING: 12 months on the lees

TASTING NOTES: A very gentle 'blanc de noir' blush color in the glass with small, lively bubbles. Elegant and delicate aromas of white fruit. Well structured, smooth and balanced in the mouth.

TECH SHEET