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Josep 1952 – Brut Organic

 

SKU: VDAG023217-1-1-1-2-1-3 Categories: , , , Tag: Product ID: 90308
Producer: Josep 1952

Description

Behind Josep 1952 is a rich family history of artisan winemaking and organic viticulture. For generations, the Ventosa-Mañé family has passed down the tradition of winemaking with dedication to ecological and innovative processes to produce top quality D.O. Cava. It was in 1952 that the family planted their first vineyard on the estate in Penedès. Passion, innovation, and respect for organic winemaking is what sets Josep 1952 apart as one of the finest producers in Penedès.

Tasting Notes: Fine and persistent bubbles. Aroma of white fruits with citric notes. Light and fresh on first impression, with a soft and persistent finish.

Serve With: Refreshing aperitif. Ideal for appetizers and to share great moments with friends. Pairs with variety of tapas, cheeses, salads, sushi, oysters, pasta, and cured meats.

Brand

Josep 1952

Behind Josep 1952 is a rich family history of artisan winemaking and organic viticulture. For generations, the Ventosa-Mañé family has passed down the tradition of winemaking with dedication to ecological and innovative processes to produce top quality D.O. Cava. It was in 1952 that the family planted their first vineyard on the estate in Penedès. Today Josep 1952 produces Certified Organic Cava and natural sparkling wines that offer great purity and freshness. 

Additional information

Country

Region

Appellation

DO Cava

Variety

Vintage

Wine Type

UPC

097871016827

Case Code

10097871016824

Vineyards

The estate is located 90-150m sea level in Baix Penedès between the sea and the mountains where long sunny days and cool nights achieve excellent ripeness. Vineyards are 25 to 55 years in age. Chalky limestone and sandy soils.

Composition

50% Xarello, 30% Macabeu, 20% Parellada

Viticulture

Certified Organic

Winemaking

The traditional method or méthode champenoise. Extracted by gentle pressing, temperature controlled fermentation in stainless steel tanks for 3 weeks. Fermented with indigenous yeasts. Each cuvee is blind tasted to make the coupage. Aged a 12 months on the lees. Dosage 8-9 g/l sugar.

Alcohol

11.5%

Farming Practices

HPS SKU

JOSP0142NV

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