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Josep 1952 – Pet-Nat Méthode Ancestral

 

SKU: VDAG023217-1-1-1-2-1-3-1 Categories: , , , Tag: Product ID: 90321
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: Crisp and lively sparkling wine. A touch of cloudiness and beautiful freshness. Aromas of pear, and green apple. Broad palate with notes of white fruits and honeysuckle.

Serve With: Recommended for starters and aperitifs. Delicious with tapas, Mediterranean cuisine, fiish and sushi.

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

Vino de Espana

Variety

Vintage

Wine Type

UPC

097871016858

Case Code

10097871016855

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

70% Xarello, 30% Macabeu

Viticulture

Sustainably Grown

Winemaking

The traditional method or méthode ancestrale pétillant naturel wine. Fermented with indigenous yeasts. Extracted by gentle pressing, temperature controlled fermentation in stainless steel tanks for 3 weeks before transferring to bottle for remainder of
ermentation with lees being suspended in bottle and CO2 staying captured in the bottle as well. Finished wine is slightly hazy with lees remaining.

Alcohol

10%

Farming Practices

HPS SKU

JOSP0442NV

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