Avinyó Petillant is a vi d’agulla, the Catalan term for a prickly wine bottled with a little natural effervescence retained from the winemaking process. This vibrant and refreshing wine is the traditional summertime quaffer of the Penedès region of Catalonia, and it’s perfect for drinking out of a porrón. Petillant is made with a blend of two organically-farmed, estate vineyards. Finca La Guardia is the highest, most rugged vineyard on the property at 350 meters; here muscat de Frontignan was planted in 2003 in the stony calcareous-clay soils. Macabeo and xarel-lo are grown in the Finca Can Fontanals vineyard, planted from 1978 to 1988.
Vinification
After a nighttime harvest, the grapes are very gently pressed in a pneumatic press. The alcoholic fermentation occurs with indigenous yeasts in temperature-controlled stainless steel tanks between 14°C and 16°C. The wine is then cold stabilized before the beginning of secondary fermentation in stainless steel tanks with the addition of native yeast and raw cane sugar. The wine is bottled in all its freshness in January.
Region
Catalonia
Village
Avinyonet del Penedès
Sites
La Guardia & Can Fontanals
Elevation
250-350m
Grapes
60% Muscat de Frontignan / 25% Macabeo / 15% Xarel·lo
Vine Age
Planted between 1978-2003
Soil
Sand, calcareous clay, & sandy loam
Fermentation
In stainless steel tanks with indigenous yeasts
Secondary Fermentation
Charmat method
Farming
Certified Organic (CCPAE)
ABV
10.5%
Keg
Avinyó Petillant is available in a 20L, recyclable UniKeg for use with a standard sankey coupler. We recommend using CO2 for taps, but please consult your keg tech.
Can
Petillant is also available in four-packs of 250mL (8.4oz) cans.
Bottle Pack Size
12x750mL