The name ‘Camps d’Estels’ means the Fields of Stars in the Catalan language; to make Cava, we need the sunshine to grow and ripen the grapes, but also a year of darkness, to do the second fermentation and ageing in bottle.
A blend of these characteristics is bottled and then ferments again, before ageing for a minimum of 9 months in bottle. Ater a time, the yeasts in the bottle will begin to decompose, conferring a range of other flavours to the wine. The longer the wine is left on the “lees”, the more these type of flavours will dominate.
The vineyard is in a single estate with the three traditional grape varieties. 47 hectares in the lower Penedès on a sandy, ancient river delta soil. Good base wines require modern wine-making techniques in small tanks, followed by ageing in a curious repurposed railway tunnel.
All the range of Camps d’Estels. Click below to get an individual description and if you want more info, please send us a email to vinergia@vinergia.com
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