The Winery

Gramona

Experts in the production of long-aged sparkling wines, Gramona is today a winery committed to the last detail with the environment and the fragile balance with it. Own vineyard, cological vineyards and bio-dynamic certification by Demeter. One of the leading wineries within Corpinnat.

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Tasting notes

Look

Pale with bright green hues.

Smell

Great aromatic intensity. Like a spring walk it were, reminiscent of a bouquet of white flowers -jazmín, orange blossom, Rosas, aniseed and hints of chamomile tea. Cut grass. Table grape, pineapple, peach, a citrus breeze.

Taste

friendly entrance, light-bodied, silky in its path. Closes a fantastic acidity that brings freshness. Gessamí reaches equilibrium of its fruity and floral character, moves between the delicate softness of creamy texture and refreshing jovial spirit.

Information

Appellation

Penedes
Grape

Muscat, Sauvignon Blanc, Gewürztraminer
Making

ECO
Country

Spain
Alcohol

11%
Ocasiones

De excursión, Vermuteo, BBQ con amigos, Conoce a tus suegros
Recommended Glass

Gabriel Glas StandART
VIVINO Points

4,1
Tipo de Vino

Blanco

Gessami Ecológico

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€11.88 €12.50

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Description of Gessami Ecológico

From the heart of the Penedès region, in Sant Sadurní de Noia, Gramona brings us the know-how and tradition of 139 years of history together with a pioneering viticulture based on organic and biodynamic viticulture. Gessami is a blend of white varieties, 45% Muscat, 40% Sauvignon Blanc, 15% Gewürztraminer, some of them pioneers in the Penedés region. Since then it has become one of the white wines of reference in the area.

Making notes Gessami Ecológico

Notas del Viñedo

Based on the meticulous observation and treatment of factors that influence our land and in its habitat. We do not apply herbicides or chemical pesticides, we use natural resources with the main objective of preserving the balance of the environment and maintaining spontaneous vegetable covers to get fluffy floors.

Making notes

Cold prefermental film macerations are performed in order to achieve maximum aromatic extraction, followed by a soft pressing. Fermentation at controlled temperature of 15ºC. Fermentation stop with cold in order to preserve six grams of sugar per liter residuals.