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.

Vinification – After a nighttime hand-harvesting to avoid oxidation and for optimal temperature, organically-farmed grapes are pressed very gently in a pneumatic press. 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.

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