Project Description

Avinyó Blanc de Noirs Reserva Brut Nature Cava 2018

Avinyo Blanc de Noirs
Avinyo Blanc de Noirs

Avinyó Blanc de Noirs Reserva Brut Nature Cava 2018

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, planted in 2000 in Avinyonet del Penedès at 250m to 275m. 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. Farming is organic.

Vintage –The winter and spring of 2018 were exceptionally dry, with some rain at the end of August and beginning of September, which brought freshness to the wines. Yields were down significantly due to frost. 2018 was a smaller but healthy harvest, with excellent quality grapes. These conditions resulted in wines with harmonious structure.

Vinification – After a nighttime 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.

  • Site: La Fassina at 250m to 275m

  • Grapes: Pinot Noir

  • Vine Age: Vines planted in 2000

  • Soil: Sandy loam and clay calcareous

  • Vinification: Fermented with indigenous yeasts in stainless steel tanks

  • Aging: 18-24 months on lees, sur lattes

  • Secondary Fermentation: Méthode traditionnelle

  • Farming: Organic

  • Vegan: Yes

  • Suggested Retail: $34.00