Adios a Vilarnau

After picking up a bottle of this vineyard's wine for our own private tasting on our deck back in Sitges with some cheese and grapes, we are on our way to Montserrat

Tasting

Uncorking three bottles of this vineyard's fine cavas was a highlight of today's adventure. Bottle number 1, aged at least 30 months, was the most dry without added sugars - called Cava Natural. Bottle number 2, aged at least 24 months, and with a second fermentation of more sugars was sweeter and called extra brut. Bottle number 3, aged at least 18 months, also with a second fermentation process was a rose Cava.  It was the sweetest of the three and made with different a extraction technique to get the red color from the grape skin.

Harvesting and storage

We were lucky enough to be there as the grapes were being funneled into a pressurized chamber for extraction and later storage (second photo) which will then turn into million bottles of world famous Cava (Spanish champagne)

Wine tasting at Vilarnau

With the second harvest about to take place in a few weeks, there were still a few grapes on the vines for us to pick and taste.