·Dolç 2009 – 92 puntos – Guía Peñín 2012·
·Dolç 2009 – Medalla de Oro – Wein Trophy 2011
·Berlin Dolç 2009 – Medalla de Oro – International Wine Guide 2011
Natural Sweet White Wine
·Celler La Muntanya Dolç 2009 – 92 points – Guía Peñín 2012·
·Celler La Muntanya Dolç 2009 – Gold metal – Wein Trophy 2011
·Berlin Celler La Muntanya Dolç 2009 – Gold metal – International Wine Guide 2011
Gaianes and Beniarrés.
The ripe grape was selected and picked very carefully and it was settled on canes in the shade where we continued with the grape selection process. After 38 days, the grape was stalking and pressed. Later, the fermentation was at 17 degrees into an oak French cask.
After 22 days the fermentation was stopped by a temperature descent at 6 degrees, leaving at 15,5% of natural alcohol of its own fermentation and 92 grams of sugar per litre. An ancestral way of production, mixed with new concepts and technology.
The aging lasted 300 days, stirring the lees at low temperature to prevent the re-fermentation. The filtered and the settled were made during 15 months into stainless steel casks at 16 degrees.