Alta Alella, S.L.
Founded in 1991
The winery was designed specifically for microvinificaciones. The small wineries allow us to ferment every plot separately, permitting to gather the grape in his ideal point of ripeness according to every plot and variety. All the wines ferment to temperature controlled in wineries of stainless steel or in new casks of French oak.
All the decantings are realized by gravity, avoiding this way the use of bombs. Even the daily repairs that are effected along the macerations are carried out without pumpings. The wine is praised in a container of stainless steel placed under the winery and, with the help of a bull, the wine is spilt over the skins, to the top part of the tub. The macerations of stained wine are realized by means of a so called technology " plunged hat ". Hereby, the hat of skins and flesh is kept under the level of the wine, favoring the extraction.
The duration of the macerations changes between three and four weeks, according to every variety, plot and add. The stained wines effect the fermentation maloláctica in cask, a process that demands a bit more of vigilance, but that offers significant advantages as for the fixation of color and other polyphenolic elements. The white wines and wines base for wine-cellar they do not realize the fermentation maloláctica complete, to support the maximum of freshness.
In case of the champaigns, there is provoked the second fermentation, which will take place in bottle and surrenders to an upbringing in heap in our winery between 15 and 36 months.
Data Winery
Web of winery:
www.altaalella.cat
Address of the winery:
Finca Cau d'en Genís, s/n - Aptdo. Correos, 61 (Tiana - 08391 - Barcelona - Cataluña - España)
Phone winery:
934693720 |
Mobile winery:
No Data
Fax cellar:
934691343
Person in charge of the winery:
D. Josép María Pujol-Busquets
Winemaker:
No Data
Barrels:
No Data
Acres:
17 Acres
Production Capacity:
No Data
National Distribution:
100%
International Distribution:
No Data
Wine tourism and Shop On-Line
Brands
LANIUS, DOLÇ MATARÓ, ORBUS, PARVUS, MIRGIN, MATARÓ, PRIVAT NU
Associated Wineries
This winery does not have associated other wineries
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Wines
Pansa Blanca
Designation of Origin ALELLA
The grapes are harvested in very good health status and to make a good maceration and extraction of the aromas. After a light pressing for free-run juice, fermented in stainless steel depóditos at a controlled temperature of 15 ° C.
View wineParvus Blanc
Designation of Origin ALELLA
After a light pressing for free-run juice, fermented in French oak barrels of Allier at a controlled temperature of 15 ° C with subsequent aging of 4 months
View wineParvus Rosé
Designation of Origin ALELLA
After a short cold maceration to obtain the desired color, the wine is fermented in stainless steel tanks at a controlled temperature of 15 ° C.
View wineParvus Syrah
Designation of Origin ALELLA
Maceration and alcoholic fermentation in stainless steel tanks with submerged cap, for maximum extraction of flavor and color. Then the grapes are pressed gently and goes to barrels for malolactic fermentation start with a breeding back to last 13 months.
View wineLanius
Designation of Origin ALELLA
Through daily checks of maturation, the grapes are harvested at the optimum time of each variety. The fermentation takes place separately for each variety, combining wood and stainless steel tanks. After the fermentation, the wines are subjected to blend. After some clarification and stabilization, the wine is bottled.
View wineExeo
Designation of Origin ALELLA
Through daily checks of maturation, the grapes are harvested at the optimum time of each variety. It is a strain for strain selection in the vineyard and grape by grape in the wine cellar, trying in this way select the ripest grapes for a higher alcohol content. The fermentation takes place separately for each variety in new French oak barrels.
View wineOrbus
Designation of Origin ALELLA
After de-stemming the grapes began a process of maceration that lasts about 30 days during which perform the alcoholic fermentation. This process takes place in stainless steel tanks using the technique of submerged hat. In two daily pumping obtain maximum extraction. After this time the grapes are pressed gently and go to the barrels to start malolactic fermentation and aging process will be followed that will last 14 months.
View wineS Xtrem
Designation of Origin ALELLA
Breeding red wine made mainly Syrah, grown on terraces facing south-east over the land of Saul. After de-stemming the grapes began a process of maceration that lasts about 20 days during which perform the alcoholic fermentation. This process takes place in stainless steel tanks using the technique of submerged hat. In two daily pumping obtain maximum extraction. After this time the grapes are pressed gently and go to the barrels to start malolactic fermentation and aging process will be followed that will last 14 months
View winePS Xtrem
Designation of Origin ALELLA
Breeding red wine made mostly with Petit Syrah variety, cultivated in terraces facing south-east over the land of Saul. After de-stemming the grapes began a process of maceration that lasts about 20 days during which perform the alcoholic fermentation. This process takes place in stainless steel tanks using the technique of submerged hat. In two daily pumping obtain maximum extraction. After this time the grapes are pressed gently and go to the barrels to start malolactic fermentation and aging process will be followed that will last 14 months.
View wineBlanc de Neu
Designation of Origin ALELLA
Organic white wine and ice wine produced. After an extraction process at low temperature, as well as the mechanism is in northern Europe, must obtain a high concentration. Criomaceration to extract the flavor of the skin. Temperature controlled fermentation and fermentation stops naturally.
View wineDolç Mataró
Designation of Origin ALELLA
Sweet red organic wine made mostly with grapes native Mataro (Name of capital of the region). The grapes are left on the vine sobremadurar and harvesting takes place before the grapes begin the process of drying. Maceration takes place in stainless steel tanks for 6 months for maximum extraction of color. Daily pumping is performed to improve the extraction. The paste is pressed lightly. The wine is aged in French oak barrels and will be bottled after a slight stabilization process.
View wineSyrah Dolç
Designation of Origin ALELLA
Harvest just before the start of the extraordinary raisining matured. Maceration and fermentation at low temperature. The fermentation is stopped by adding alcohol and cooling so that they are residual sugars. After two months of maceration and a light pressing is performed raising 3 months to refine the tannins.
View winePrivat Laietà
Designation of Origin CAVA
Cava from organic grapes with special bottle to accentuate the differential factor, represented by an international blend giving it structure, aroma and flavor much more marked. Produced strictly "white" to maintain its traditional lightness while allowing expression of varieties depending on the vintage, strictly follow the traditional production method. With a minimum aging of 20 months, was put up for sale recently beheaded.
View winePrivat Brut Nature
Designation of Origin CAVA
Produced strictly blank to maintain its traditional lightness while also allowing the varieties depending on the vintage, strictly follow the traditional method, with a minimum aging of 24 months.
View winePrivat Mirgin Rosado
Designation of Origin CAVA
Made from Chardonnay along with other complementary varieties that allow modular character of each vintage. Extract the features added by different types of winemaking base, combining fermentation in steel, wood, maceration, ..., to then apply rigorously the Méthode Champenoise Traditionnelle an optimal breeding period each vintage as minimum 25 months. It goes on sale slay finish.
View wine