Valldolina 'Tutusaus' Gran Reserva

Raimon Badell is making biodynamic and organic vintage Cava from his estate in Alt Penedès, which which is located entirely with the national protected area of the Massís del Garraf. Hand harvested. The Macabeu, Chardonnay and a part of the Xarel·lo are co-fermented; the rest of the of the Xarel·lo is fermented with the Parellada. Following a soft pressing the must undergoes a static racking and is fermented in temperature-controlled stainless steel tanks.  After the first fermentation, the wines are blended to achieve the base wine for the cava, which is then clarified and filtered. 

The second fermentation takes place in bottle, followed by a minimum of 36 months aging in contact with the lees. The wine is disgorged without any added dosage, the date of which can be found on the label. 

The name Valldolina [vai-doh-LEE-nah] is a description of the landscape. Dolines are depressions formed in areas that rich in limestone soils (karst), while 'vall' is Catalan for valley. Thus, Valldolina = valley of dolines.