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  • Country ranking ?

    312
  • Producer ranking ?

    9
  • Decanting time

  • When to drink

    Now-2024

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The Story

De la Finca comes from a vineyard located 50 km west of Barcelona with a historical geology and microclimate that enables it to rival the most prestigious sparkling wines. De la Finca sparkling wine is made with grapes from our oldest vines, planted using the gobelet system in 1964 in the Vinya dels Fòssils.

Blend:

50 % Xarel.lo derives from Goblet-trained vines since 1978.

40 % Macabeu derives from Espalier-trained vines since 1998.

10 % Parellada derives from Goblet-trained vines planted in 1970 and 1973.

Soils: The soils on the estate are calcareous and date back to the oldest period of the Penedès depression some 16 million years ago. The first layer comprises roots of up to 1 meter that live in the clay along with nutrients, organic matter and water. Second layer from 1 meter down. This is where the plant meets the compact clays known locally as galera. Calcareous base rock encrusted with marine fossils. The large number of marine fossils that characterize the structure and composition of these soils are the main source of the typical salinity and minerality of the wines from our estate.

Selection of plots: Grapes are selected from nine plots situated on the slopes of the Serral hill, with a northern exposure, between the woods and the lake, where we find the coolest temperatures during the ripening period. The Mirador del Serral and the vineyards of la Barbera. This terrain encourages long growing cycles, achieving an excellent balance for long-aged sparkling wines.

Viticulture: Biodynamic viticulture. A vineyard with spontaneous vegetation coverage which affords biodiversity, fertility and gives the soil a lot of life. We add manure from our animals, composted in the winter. We perform a short goblet pruning. Use of plants and herbal infusions to minimize the use of copper and sulphur. Control of Lobesia Botrana by means of sexual confusion. Testing of fruit and maturation controls before the harvest. Manual harvest.

Winemaking: The grapes enter the winery by gravity. At each stage, the atmosphere is controlled by dry ice. Slow pressing at low pressures. Static sedimentation at low temperatures. First fermentation in stainless steel tanks at a controlled temperature. Assemblage and second fermentation in the bottle with a minimum ageing period of three years in a horizontal position. No shipping liqueur added.

Disgorging date stated on the back label.

 

 

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Wine Information

Vintage 2015: A year defined by extreme contrasts due to our Mediterranean climate. Autumn was hot and very damp (308L/m2). Winter was cold with a heavy snowfall on 4 February that left up to 10 cm of snow on some parts of the estate. Spring had a cool start with a night frost on 9 April that caused 5% of the Xarel·lo buds from la Vinya dels Fòssils to freeze as it is a north facing vineyard. All of this combined with just 62 L/m2 of rainfail between January and July, created some extreme conditions for the vegetative development; the varieties that adapted best to these conditions were Xarel·lo, Sumoll and Monastrell.

During the agricultural year (from October 2014 to September 2015) we had very little rainfall 375L/m2 and the average temperature was 15.5ºC.

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Information

Origin

Sant Sadurní d’Anoia, Penedès

Drinking temperature

6-8C
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