Valldolina 'Bivac'

All of the varieties used for the Bivac are hand harvested from Raimon Badell's estate in Alt Penedès, which is located entirely with the national protected area of the Massís del Garraf. The Xarel·lo and Viognier co-ferment before a soft pressing and static racking. Fermentation in temperature-controlled stainless steel tanks for 15 days.  After fermentation the wines are blended, stabilized and filtered before bottling. 

Xarel·lo is an indigenous Catalan grape varietal that is one of the top three grapes used in Cava production. Raimon is also one of the top Cava producers in the region, using Xarel·lo for his Valldolina Reserva Cava, Tutusaus Gran Reserva Cava, Ona Penedès Blanc, and Uvala Brisat, and the Uvala Ancestral.