Freixenet Brut Nature Reserva

Making notes

UVA collection is done manually in containers or boxes of 25 kg, from these varieties of grape and by pneumatic presses, the must is obtained, taking advantage of only the flower must for the production of this product, without applying press pressure . The must is left at rest for 24 hours in order to precipitate the particles it contains. Once clean, the must moved by varieties to fermentation deposits. The first fermentation is carried out in stainless steel tanks at controlled temperature between 14 and 16ºC. In such deposits, the selected yeast planting is carried out, which come from the Freixenet collection and the first fermentation begins. Once the first fermentation is finished, between 10 and 12 days, and after a series of transviews and treatments, the base wine is prepared for the bottled coupage and posterior, where the second fermentation will be carried out.