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 – 2014 saw a cold spring and winter, with temperatures below normal. The summer was very hot and dry with very low rainfall, however the rain was distributed evenly and vines were able to avoid hydric stress. This had the effect of producing healthy grapes with low yields and very high quality, balanced fruit with good ability to age.
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.