Avinyó was one of the first Spanish wineries to plant pinot noir. It started as an experimental planting when Patriarch Joan Esteve returned from France with vine cuttings in 1980. This rosé comes from that same Pinot vineyard called La Fassina in Avinyonet del Penedès.
La Fassina receives the more rain than the estate’s other vineyards, and is protected from the easterly winds by mountains that channel the cool ocean air into the vineyard, maintaining the grapes' critical acidity. The fertile soil is deep and well-drained with a silty-clay-loam texture and accumulations of calcium carbonate - ideal for pinot noir to flourish and express the unique terruño (terroir) of the site.
2018 Vintage – The vintage was quite dry, with some rain arriving in late August/early September. Yields were down significantly due to spring frosts, so 2018 was a smaller but harvest but with excellent quality.
Vinification – The grapes were harvested at night to avoid oxidation and for optimal temperature. The free run juice then macerates for eight hours on the skins. The base wine ferments in temperature-controlled stainless steel between 60° and 65°. After cold stabilization, the wine began its secondary fermentation in bottle (methode traditionelle). It then ages for a minimum of 18 months on the lees before being disgorged on demand.
Site: La Fassina at 250m to 275m
Grapes: Pinot Noir
Vine Age: Vines planted from 1974 to 2000
Soil: Sandy loam and clay calcareous
Vinification: Free run juice fermented with indigenous yeasts in stainless steel tanks
Aging: 18 months on lees in bottle
Secondary Fermentation: Méthode traditionnelle
Farming: Organic
