Elaboration of Mirgin 2006
Mirgin 2006 (Chardonnay)
Made from Chardonnay alongside other complementary varieties that allow us to modulate the character of each vintage.
We extract from each variety depending on the vintage, the features needed by different types of basic winemaking, combining fermentation in steel, oak, maceration, ..., to then rigorously apply the Méthode Champenoise Traditionnelle with optimal aging period according each vintage. It goes on sale finish slaughter.
The cava, like all wines, has an optimum period of consumption. In the case of our cellars, this period ranges from 18 to 24 months from the date of disgorgement, depending on the type of cava. As a general rule, the longer aging cellars in rhyme also enjoy a period longer optimal consumption.
Therefore, all our champagnes are marked "AD" - Finish slaughtered - along with the exact date of this operation. This transparency guarantees consumers can always enjoy our cellars in prime-time consumption.
The disgorging process occurs at the end of the aging cycle rhyme and, in our case, just before dispatching the distribution channels. After aging for 36 months, the bottles are removed manually until they reach the vertical position when the second fermentation sediment located in the neck of the bottle.
Freeze the neck of the bottle so that when you remove the temporary cap, the frozen pellet fly off, leaving a clean wine, transparent and without sediment. Then add the liquor issue that determines the level of sugar in the end cava: 3-5 g / l of residual sugar in the case of our champagnes Brut, or zero grams per liter in the case of Brut Nature .
The vineyards at Can Genis are all planted on Sauló soil, one of the key distinguishing factors of Alella's wines. Sauló is an acidic, sandy soil with low limestone content, low organic matter and poor water retention. The estate is just 2 km from the Mediterranean, with the vineyards planted on slopes and terraces between 150 and 300m altitude.More about the Winery
Reviews of Mirgin 2006
Great wine menu that would go well with a good meat.
We tested this Alta Alella with my club mates.
Nice colour. Delicious aromas of yeast and bakery. Too watery in the mouth.
The best wine for a fish plate, like tuna.