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Josep 1952 – Brut Rosé Organic

 

SKU: VDAG023217-1-1-1-2-1-2 Categories: , , , Tags: , , , Product ID: 90307
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: Cheerful and bright blush color with lively bubbles. Lush nose of wild fruits and hint of balsamic. Aromas of strawberry with a refreshing palate and soft, persistent finish.

Serve With: Drink for celebratory occasions. and apertifs. Pair with salads, pasta, vegetable-based dishes, grilled fish, stews. Delicious drink with dessert, from chocolates to almond tart.

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

097871016834

Case Code

10097871016831

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% Pinot Noir, 50% Trepat

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

12%

Farming Practices

HPS SKU

JOSP0242NV

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