Avinyó was one of the very first wineries in Spain to plant pinot noir on an experimental basis when Avinyó founder Joan Esteve returned from France with vine cuttings in 1980. The resulting Blanc de Noirs comes from this original single-vineyard called La Fassina in Avinyonet del Penedès. La Fassina receives the most rain of the estate’s vineyards while being protected from the easterly winds by mountains. The fertile soil is deep and well-drained with a silty-clay-loam texture and accumulations of calcium carbonate ideal for pinot noir to flourish and express the unique terruño of the site. The surrounding mountains provide a perfect channel for the cool air to enter the vineyard at night, preserving pinot noir’s trademark acidity. Blanc de Noirs is an extremely elegant expression of the La Fassina vineyard, a limited release once a year.
Vintage – The 2017 vintage was the warmest in 20 years and was harvested in early August with dry, near-perfect conditions. Lack of rainfall favored old-vines. Wines are fully-developed, with very low yields, of the highest quality. The wines exhibit balanced fruit and acidity obtained from the cool nights of their coastal position.
Vinification – After a night-time grape harvest to avoid oxidation and for optimal temperature, the grapes are pressed very gently in a pneumatic press. The base wine is fermented in temperature-controlled stainless steel between 14°C and 16°C. After a light filtration and cold stabilization, the wine begins its secondary fermentation in bottle with the addition of yeasts and sugar. Aged for a minimum of 24 months on the lees before disgorgement on demand. No dosage and minimal sulfur added at bottling.