Bodega Cauzon Fresa Salvaje 2022
19,00 € Original price was: 19,00 €.17,70 €Current price is: 17,70 €.
Year | 2022 |
---|---|
Format | 1 Liter |
Origin | Spain |
Typology | Pet Nat and Ancestral Method |
Grape Variety | Alicante Bouschet, Garnacha Tinta, Pinot Noir |
Fresa Salvaje is a sparkling wine produced by Ramon Saavedra of Bodega Cauzon in Granada, Spain. It is obtained from Pinot Noir and Garnacha Tintorera grapes which ferment spontaneously with indigenous yeasts and macerate for a few hours in steel. The refinement always takes place in steel for approximately 6 months. Finally in the bottle, where it ferments with previously frozen must, without filtration, clarification or addition of sulfur dioxide. Fresa Salvaje is fresh and creamy, light and lively, for aperitif time!!
Producer: Bodega Cauzon
Salvaje cutter
️ Granada, Spain
Bodega Cauzon
Pinot Noir, Garnacha Tintorera
2022
️ 11.5%
Manual harvest, spontaneous fermentation with indigenous yeasts and maceration for a few hours in steel; the refinement always takes place in steel for approximately 6 months. Finally in the bottle where it ferments with previously frozen mesto, without the addition of sulfur dioxide, filtrations or clarifications
Floral with hints of oven, slightly vinous and mineral
Fresh and light, creamy and lively, drinkable and thirst-quenching
Serving temperature 8°-10°
Aperitif
Vin de Soif
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. The vineyards of Bodega Cauzon reach up to 1200 meters in height, and the terroir is incredible. 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 variations and sea breezes to the rescue. The grapes grow perfectly and give life to complex wines of 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 sulfur dioxide is never added. Long macerations on the skins and aging in wood complete a truly spectacular corporate picture.