La Ticota, Avinyó’s oldest single vineyard, is a 2ha plot planted in 1940 by their grandfather to 85% xarel-lo and 15% macabeu, in primarily clay-calcareous soil. La Ticota produces one of the most distinctive and complex single-vineyard méthode traditionnelle wines from Spain. Produced in very limited quantities from the best vintages, it is among the great single-vineyard sparkling wines of the world. La Ticota is currently undergoing the certification process in the newly-formed Cava de Paraje designation of the Cava D.O., a new category that recognizes the uniqueness of “a smaller area” of the appellation on the label, similar to Burgundy’s climats or lieux-dits.
Vintage – 2012 was defined by a drought that started in 2011 and dragged on throughout 2012. The hot weather brought an early harvest and tiny yields, the smallest grape harvest since 1945, with yields down by more than 40 percent. The resulting wines of dramatically reduced production are concentrated and very high quality with ample fruit and structure to age well in bottle.
Vinification – After a night-time grape harvest to avoid oxidation and for optimal temperature, organically-farmed 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 in February. Aged for a minimum of 60 months on the lees before disgorgement. 12% ABV, no dosage, and minimal sulfur added at bottling.