GRAN JUVÉ &  CAMPS 2018  Gran Reserva Brut  01.  ORIGIN  Blanc de Blancs produced from a symphony of varieties: Chardonnay, Xarel-lo, Maca beo and Parellada from Can Rius, Espiells, La Cuscona and Can Massana, respectively.  A meticulous selection of different vineyards located between 160 and 700 metres above  sea level, with loam soils that differ from each other in their proportions of clay or silt,  depending on the plot of land, and with a clear Mediterranean influence that brings the  best of each location to produce a great quality wine with exceptional ageing.   Vineyard age: 35 to 50 years old.  02.  VITICULTURE  Own organic vineyard integrated with fo rests and margins that provide biodiversity  and naturalisation. We take care of our vines  with regenerative and precision viticultu re techniques and we practice respectful  pruning, focusing on low yields in order to  maintain the vineyard’s health and longevi ty. We conduct biological pest control and  disease monitoring to avoid treatments, in  addition to ripening controls by plot.  04.  2018 HARVEST  The year 2018 stands out as the rainiest  vintage in the county over the last deca de, a challenge for the viticulture team that  was successfully overcome as a result of  our solid phytosanitary forecast. The re sult was a generous and fresh vintage that  produced wines with a perfect acidity for  an excellent evolution during long age ing. It is a testimony of the resilience of our  vineyards and our commitment to quality.  03.  WINEMAKING  Manually harvested to ensure that its  condition and quality are optimal, it is des temmed and gently pressed to obtain the  free-run juice, which is then debourbaged  statically and cold to precipitate and sepa rate impurities.  Then, the first fermentation takes place  in stainless steel tanks and ageing on its  fine lees for two months in the case of the  Chardonnay and Xarel-lo. This is followed  by malolactic fermentation, performed  with lactic bacteria that are part of the  grapes and help to control the acidity and  creaminess of the wine.  Finally, the wine is blended and fermented  a second time in the bottle with RCM (Rec tified Concentrated Must), a concentrated  grape juice that is rich in natural sugars,  and selected yeasts. Its ageing takes pla ce for a minimum of 60 months.  05.  TASTING  A captivating golden yellow, accompanied  by tiny, persistent bubbles that dance effer vescently in the glass. On the nose, notes of  fennel, stone fruits and a delicate touch of  toasted almond combine to provide a uni que aromatic experience. On the palate, it  reveals an excellent acidity that perfectly  balances its full-bodiedness. It leaves a las ting impression on the palate, with a very  long aftertaste that evokes the toasted no tes that are present in its aroma.  VARIETIES  Xarel·lo, Macabeu,  Chardonnay and  Parellada.  PRODUCTION  Traditional  method  MINIMUM AGING  60 months  DOSAGE  Brut  BOTTLING   March 2019  ABV  12%  VINEYARDS  Espiells, Can Massana,  La Cuscona, Can Rius  SOIL  Clay-limestone  and clay-loam  HARVEST  2018  AGRICULTURE  Certified  Organic