Cava Brut NV
$1.00
50% Xarello , 30% Macabeo, 20% Parellada – Méthode Traditionnelle. The three varieties are fermented separately and blended. The second fermentation takes place in the bottle, over the course of at least 12 months. Harmonious notes of exotic fruits, small and delicate bubbles and a delicious, lingering finish. 11.5% Alcohol.
The Kosher winemaking process: the stainless steel fermentation tanks are filled with water, emptied and re-filled every 24 hours over a 3 day period. Each tank is sealed and stamped twice with a “Kosher” emblem. The grapes are picked by hand and all winery work (from pressing and fermenting the grapes with “Kosher for Passover” yeasts, to filtering, cold stabilization, fining and bottling, are carried out by a rabbi.
About the Producer
Kosher is a Hebrew word which means “pure”. This term is used to describe a lifestyle in accordance with the requirements of Jewish law. The whole winemaking process, from looking after the vines, the harvest, the fermentation process, the aging and the bottling process must be supervised by a qualified person, that’s to say, a Rabbi.
Some of the conditions which must be complied with are: the vineyards must be at least four years old; the grapes must be harvested by hand and be carefully sorted, rejecting any grapes which are not healthy and are perfectly ripe. Only the Rabbi is allowed to manipulate the wine as well as the pressing of the skins and only stainless steel fermentation tanks may be used. All bottles must be brand new and made under supervision of the Rabbi who will then guarantee the origin of the bottles. In fact, kosher wine is no different from any conventional wine in terms of the winemaking processes and grape varieties. What makes them special is the need to have the Rabbi’s acceptance and guarantee that the wine has been made according to demanding kosher quality control.
The Taanug wines ("Taanug" means "pleasure" in Hebrew) are made by Bodegas Pinord - the name means "Pine from the North". The winery has over a hundred years of winemaking experience in the Penedès region of north-eastern Spain. Combining traditional methods inherited from their ancestors and state-of-the-art technology, the Tetas family produces wines and cavas that are recognized for their quality. They own 60 hectares of vineyards in Penedes, and also buy grapes from their cousins. During the last few years, they started to make wines in other appellations of Spain.
Farming/vinification practices: the grapes are grown organically. The wines are vegan.
Taanug
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