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El Celler Winery El Massís Del Garraf the Garraf Massif Viticultura

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El Celler Winery El Massís Del Garraf the Garraf Massif Viticultura El celler El Massís del Garraf Localització Viticultura Ecològica Els origens de Can Tutusaus es remunten a l’any 1349, però no és fins L’accidentada geografia fa que la viticultura es cultivi en parcel·les Celler-masia Can Tutusaus L’any 98, el fet de considerar la viticultura ecològica, és quan s’inicia l’any 1986 quan es decideix donar un nou impuls de modernització petites de sòls argilo-calcaris, produint rendiments baixos però d’alta Plaça de la Creu, 1 una millor racionalització de les tasques, que es veu reflectida en una al celler. S’inicia doncs, el primer pas cap a la nova “cultura del vi”. concentració. En general són sòls pobres en matèria orgànica, amb 08795 Olesa de Bonesvalls BCN Spain notable diferenciació dels vins elaborats. Així és, quan es comencen a elaborar dos tipus de cava, de producció continguts variables d’argila sobre un llit de pedra calcària, amb una T. +34 93 898 41 81 En aquesta nova generació, s’ha accentuat el treball de camp impulsant www.valldolina.com limitada, que amb els anys s’han guanyat un reconeixement i que textura permeable però amb bona capacitat de retenció d’humitat. la transformació del cultiu tradicional vers l’ecològic amb apunts de en l’actualitat mereixen una menció reservada a pocs paladars El tipus de relleu és caracteritzat per el processos de dissolució que ha Accés per carretera des de Barcelona biodinamisme. exigents. L’any 2007, VallDolina passa a mans més joves, creant així originat valls o depressions que s’anomenen Dolines, i d’aquí el nostre Ruta Nord: Ruta Sud: El resultat, són unes vinyes on es fonamenta la qualitat sostenible nous projectes en l’elaboració de vins molt personals i característics de homenatge a aquest paratge tant propi del Massís del Garraf. AP-7 Vilafranca (sortida 28) C-32 Gavà elaborant vins de “terrer”, emmarcats en un paratge idoni per el cultiu la zona. N-340 Avinyó Nou BV-2041 Begues de la vinya com és el Massís del Garraf. BV-2411 Olesa de Bonesvalls BV-2411 Olesa de Bonesvalls Winery The Garraf Massif Location Organic viticulture The origens of Can Tutusaus goes back to 1349 but it was not until the The rough and rugged terrain makes vine-growers cultivate vines on small Celler-masia Can Tutusaus In 1998, organic viticulture was considered and this was when a much year 1988 when a new boost to the modernization of the cellar was plots of clayey-calcareous soil. Although this produces a poor yield this Plaça de la Creu, 1 improved rationalization of the vine-growers tasks was undertaken. This decided. Therefore, the first steps were initiated towards the new “wine results in a highly concentrated product. 08795 Olesa de Bonesvalls BCN Spain reflects a notable difference in the elaboration of the wines. T. +34 93 898 41 81 In this new generation of wines, the work on the vineyards has been culture”. Generally speaking, the soil is of a poor organic material with a variety www.valldolina.com This was when two types of Cava were elaborated. Year after year of a clayey contents on a bed of calcareous rock with a permeable emphasised. This boosted the transformation of a conventional way of these cavas which are of a limited production receive recognition and a texture and a high humidity-retaining capacity. The types of reliefs are Access by road from Barcelona growing to a more organic way with strokes of bio-dynamism. special mention which is deserved from those highly acclaimed palates. characterised by the dissolution process which has formed valleys or North Route: South Route: The result has been 10 hectares of vineyards where the sustainable In 2007, VallDolina passes over to a younger generation, creating new concavities that are called “Dolines”. This is why we pay tribute to the AP-7 Vilafranca (exit 28) C-32 Gavà quality has promoted the elaboration of “terroir” wines (vines that wine elaboration projects which in turn are personal and characteristic regions that are characteristic of the Garraf Massif. N-340 Avinyó Nou BV-2041 Begues are grown on the most specific and representative plots of land of of the area. BV-2411 Olesa de Bonesvalls BV-2411 Olesa de Bonesvalls one estate). These plots of land are found in suitable areas for the cultivation of vines such as the Garraf Massif. El primer cup del celler, construït a inicis del S. XVIII, continua macerant els nostres vins. Vista de la Pedrosa, vinya de Macabeu en orientació Nord-Oest. Masia Can Tutusaus. Vinyes velles de Xarel·lo plantades l’any 1944. The first wine tank of the winery, built in the early eighteenth century and continues to macerate our wines. The view of Pedrosa, Macabeu vines with a North West orientation. Can Tutusaus farmer. Old Xarel·lo vines planted in 1944. CAVA Tutusaus 1729 Gran Reserva Ecològic CAVA VallDolina Reserva Ecològic MERLOT VallDolina Ecològic MERLOT VallDolina Rosat Ecològic XAREL·LO VallDolina Ecològic Macabeu, Xarel.lo, Parellada i Chardonnay Macabeu, Xarel.lo, Parellada i Chardonnay Fermentació · Fermentation Fermentació · Fermentation Vinificació · Vinification Vinificació · Vinification Vinificació · Vinification 1a fermentació a 16°C 1a fermentació a 16°C Temps de maceració: 12-15 dies entre Maceració: 20 hores a 12°C Raïm procedent de vinyes velles amb una 2a fermentació en ampolla a 13°C 2a fermentació en ampolla a 13°C 25-28°C Fermentació: Durant 27 dies entre 14-16°C lleugera maceració. 1st fermentation at 16°C 1st fermentation at 16°C Envelliment: Lleuger pas en barrica de Maceration: 12 hours at 14°C. Fermentació: Durant 15 dies entre 13-15°C. 2nd fermentation in bottle at 13°C 2nd fermentation in bottle at 13°C 8 mesos (20% Hongaresa - 80% Francesa). Fermentation: 17 days between 14-16°C. Criança de 3 mesos amb lies fines. Time of maceration: 12-15 days between Grapes coming from old vineyards with a Criança · Aging Criança · Aging 25-28°C. Nota de cata · Tasting note softly maceration. Envelliment en contacte amb les lies Envelliment en contacte amb les lies Aging: Aged for 8 months in oak barrels Color: Vermell cirera molt brillant amb Fermentation: 15 days between 13-15°C. durant 36 mesos. durant 24 mesos. (20% Hungarian - 80% French). reflexes violacis i tons morats. Aged in contact with lees for a period of 3 Aged in contact with the lees for a period Aged in contact with the lees for a period Aroma: Molt varietal amb records a petites months. of 36 months. of 24 months. Nota de cata · Tasting note fruites vermelles amb un toc mineral. Color: Vermell cirera molt brillant Gust: Fresc i dotat d’una gran finesa. Nota de cata · Tasting note Nota de cata · Tasting note Nota de cata · Tasting note amb reflexes violacis i tons morats que Llarg en el post gust. Color: Groc daurat, net i brillant. Color: Groc lunar. Color: Toc mineral i cromatisme brillant expressen la seva joventut. Colour: A vivid cherry red colour with violet Aroma: Molt varietal amb records a flors Aroma: Intens aroma amb una excel·lent en excel·lent equilibri. Aroma: Molt varietal amb records de gerds reflexes and purple tones. blanques, tocs de fruita exòtica i amb tons expressió de criança (fruits secs, espècies,…) Aroma: Intens aroma, amb acidesa i violetes, amb subtils tons de barrica. Aroma: A wide variety that reminds us of cítrics. Gust: Sec i cremós, el seu exquisit bouquet refrescant i vivacitat aromàtica que li Gust: Fresc i dotat d’una gran finesa. red berries with a mineral tone. Gust: Fresc i dotat d’una gran estructura, és complexe degut a la seva perllongada aporta complexitat. Llarg en el post gust. Taste: Fresh with great finesse. greixós i madur. criança. Gust: Sec i elegant. Essent harmònic Colour: A vivid cherry red colour with violet A long after-taste. Colour: A gold yellow, clean and bright Colour: Moonlight yellow. i equilibrat amb un toc de criança. reflexes and purple tones that express its Aroma: A wide variety that reminds us white Bouquet: Intense bouquet. An excellent Colour: A well-balanced mineral touch and youth. Gastronomia · Gastronomy flowers, exotic fruit tones and citric tones. expression of aging (dried fruits, spices) on bright chromatic tones. Aroma: A wide variety that reminds us of Ideal per acompanyar entrants, rissotos, Taste: Fresh with great structure. a background of orchard fruits. Bouquet: An intense bouquet with a fresh subtle raspberry and violet tones with a carns blanques, així com pasta i peix Greasy and ripe. Taste: Dry and creamy. An excellent acidity and an aromatic vivacity that gives slight woody tone. amb suc. combination of sweet flavours and subtle it complexity. Taste: Fresh with great finesse. Servir a 8°C. Gastronomia · Gastronomy fruity tones. Its exquisite bouquet is Taste: Dry and elegant. Harmonic and A long after-taste. Ideal to accompany starters, rissotos, Ideal per acompanyar embotits, carns complex because of its prolonged aging. balanced with a touch of aging. all kind of meat along with pasta and fish blanques, així com llegums, pasta, i peix Gastronomia · Gastronomy in sauce. Servir entre 6-8°C. Gastronomia · Gastronomy Gastronomia · Gastronomy És un vi molt versàtil, ideal per Serve at 8°C. This is an extremely versatile wine, ideal Ideal per ànec, embotits, marisc, llegums, Ideal per aperitius, embotits, peix, marisc, acompanyar embotits i tot tipus de carns, to accompany all kind of meat, along with caça, formatges, foie i carns blanques. llegums, formatges i carns blanques. així com llegums, pasta. Servir 17-18°C. pulses, fish in sauce and paella. Servir a 7-8°C Servir a 7-8°C This is an extremely versatile wine, ideal Serve at 6-8°C.
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