Bodega Sierra Norte was established in 1914 in Camporrobles, Utiel Requena, Valencia. They farm 322 hectares of vineyards and mainly focus on their native Mediterranean varieties, Bobal and Monastrell. They also produce Tempranillo, and Macabeo. The estate practices and is certified for organic viticulture. Together with the Universidad de Valencia, Bodega Sierra Norte continues several research and development projects aimed on the study of organic and sustainable viticulture and clonal selection of the Bobal grape as well as the study of the use of indigenous yeast.
Bodegas Sierra Norte
100% Bobal. The grapes for this wine were grown at 900 meters altitude, from an average vine age of 35 years, planted on red clay soils. Vinification for this Rose is the traditional saignee method, that bleeds off a portion of the first pressing, concentrating the wine with flavor, stainless steel fermentation, followed by a gentle fining and filtration. Available in both 750ML and 3LT Bib formats and is Certified Organic.
After a short pre-fermentation cold soak, the grapes undergo a temperature-controlled fermentation in contact with the skins with gentle pump-overs for around 2 weeks. The malolactic fermentation is done in stainless steel tanks.
A youthful clean, dark garnet-cherry colour. Complex aromas of red berry fruit (strawberry and blackberry), good fruit expression, lively and complete. The wine opens out on the attack on the palate and shows an impressive array of flavours, great intensity and very good balance. Ripe, soft tannins bring a sensation of harmony.
The grapes for this organic and vegan wine are sourced from vineyards grown according to organic growing criteria in a balanced, caring and sustainable way. The vineyards’ soils carry great importance, being very active with good biological conditions which favour a fast assimilation of reincorporated organic matter. This enables full terroir expression.
The grapes for this organic and vegan wine are sourced from vineyards grown according to organic growing criteria in a balanced, caring and sustainable way. The vineyards’ soils carry great importance, being very active with good biological conditions which favour a fast assimilation of reincorporated organic matter. This enables full terroir expression.
Selection of the best plots in order to get the best aromatic and acidity features. First fermentation of the different varieties is done separately, but under the same criteria. Night harvest and, after a slight pressing, only the free run juice is fermented at controlled temperature below 15oC to get the highest potential. Blending of both wines will take place to obtain the base wine. Second fermentation and ageing of at least 9 months in the bottle gives way to disgorging, where expedition liqueur is added. As a Brut Nature, no sugar will be added, so we respect the characteristics of the original product.
Pale yellow color, clean, with greenish hues and fine, abundant and persistent bubbles. Aromatic, well balanced and fresh. This cava offers aromas of white flowers, citrus and subtle notes of toast and hay.