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Bodega Cauzon Fresa Salvaje 2021

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17,70 

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Fresa Salvaje is a sparkling wine produced by Ramon Saavedra of Bodega Cauzon in Granada, Spain. It is made from Pinot Noir and Garnacha Tintorera grapes that ferment spontaneously with indigenous yeasts and macerate a few hours in steel. Refinement always takes place in steel for about 6 months. Finally in the bottle, where it re-ferments with pre-frozen must, without filtration, clarification or addition of sulphur dioxide. Fresa Salvaje is fresh and creamy, light and snappy, aperitif time!!!

Manufacturer: Bodega Cauzon

🍾 Fresa Salvaje

🖼️ Granada, Spain

🏡 Bodega Cauzon

🍇 Pinot Noir, Garnacha Tintorera

📅 2021

🌡️ 11.5%

🥂  Bubbles

🛁 Harvested by hand, spontaneous fermentation with indigenous yeasts and maceration for a few hours in steel; ageing always takes place in steel for about 6 months. Finally in the bottle where it re-ferments with previously frozen mash, without addition of sulphur dioxide, filtrations or clarifications

👃🏻 Floral with memories of baking, slightly vinous and mineral

👅 Fresh and light, creamy and snappy, drinkable and thirst-quenching

👍🏻 Serving temperature 8°-10°.

💕 Aperitif

😍 Vin de Soif

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Apewineboxes is an online wine shop with over 4000 bottles of artisanal wine, natural wine or biodynamic wine.
We take you to the world's best wine regions, without the need to fly, via our wine boxes, also on subscription.

Granada, Spain

Ramon Saavedra of Bodega Cauzon is one of the pioneers of Spanish natural wine, an exceptional person and despite being a truly great producer, endowed with an uncommon humility. Bodega Cauzon's vineyards reach an altitude of up to 1,200 metres, and the terroir is crazy. Clay and limestone, but not only that, the soil is rich in minerals including quartz, and the climate is varied. Mountainous and sunny, with powerful temperature excursions and sea breezes to the rescue. The grapes grow perfectly and produce complex wines with great depth. Minimal interventionism is the rule at Bodega Cauzon, in the vineyard, where any form of systemic chemistry is banned, as well as in the cellar. The wine ferments spontaneously with indigenous yeasts and sulphur dioxide is never contemplated as an addition. Long macerations on the skins and ageing in wood complete a truly spectacular winemaking process.

 

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