In our search for authenticity, we maintain our faith in native grape varieties perfectly suited to the region. Our base wines are fermented with our own yeasts and the wine is made on the estate. We are masters of Macabeo, the principal variety that gives all our blends their identity.
MAKING OUR OWN WINES
As integral producers, we turn 100% of our grapes into wine on the estate.
Our intervention is minimal and we are organic and vegan. We respect the grapes as much as possible, working on the wines using settlement, with low doses of sulphites. One of the winery’s particular methods is to work the Xarel·lo with batonnage for 120 days. This keeps the wine’s lees in suspension and makes it unctuous, increasing the persistence of the bubbles in the cava made from it.
MASTERS
OF MACABEU
This is the variety that dominates all our blends. Macabeu-based cavas have a more refined, delicate and fresher profile, without that meaning vinous.
At Celler Kripta we produce the only monovarietal Macabeu cava 100% fermented in new oak barrels. It is a distinctive, very different cava at its best with good food, reflecting the brand’s firm commitment to give Macabeo a leading role.
OUR OWN
YEASTS
Since 2018, all Celler Kripta wines have been fermented with our own yeasts from selected strains that are reactivated with each harvest. The selection of these mother strains was carried out through micro-vinification from the most representative plots of the estate and a meticulous, exhaustive tasting process. The Celler Kripta yeasts are radically indigenous, faithful witnesses to our winegrowing legacy, defenders of the authenticity of each variety, and transmitters of a unique style.
BLENDING
When preparing and blending the wines from each vintage, the winemaker's experience is decisive in balancing the percentage of each variety and achieving the aromatic intensity and complexity that will allow the cavas to be aged for a long time in the cellar.
LONG
AGEING
The traditional method for making sparkling wines, which requires the second fermentation in the bottle, requires an expert eye to map out the path the wine will take during its years ageing in the darkness of the cellars.
Celler Kripta's cavas are aged for a minimum of 24 months for Reserva cavas. Gran Reservas are aged from between five and ten years for the Great Vintages. This is the time the wine is in contact with the lees, which give it complexity, harmony and creaminess.
listen to the wine, sense the cava.”
