Bivac

100% Garraf Massif.
Mountain wines.
Old vineyards.

 

With the name BIVAC, we want to rekindle the sensation of a night spent under the stars; a time for feeling, meditating and calm. Unadulterated and powerfully expressive wines.

An unassuming, open and vibrant wine.

7,50€
16,90€

5% off box pack

Choose the “6-bottle box” purchase option and enjoy an instant 5% discount.

Delivery within 3–6 business days.

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White wine.
Organic viticulture
Garraf Massif
DO Penedès
Clay-limestone soil
Coupage: Xarel·lo, Viognier and Malvasia from Sitges.
Wine made from Xarel·lo grapes from the l’Hort i el Xup vineyard, Viognier grapes from the Tuies vineyard and Sitges Malvasia grapes from Cueva de Antrull.
The Xarel·lo and Viognier grapes are fermented together, following gentle pressing and cold static settling. Fermentation takes place in stainless steel tanks for 15 days at a controlled temperature. The Malvasia grapes are macerated for a few hours to extract more aromas, using the same process as for the Xarel·lo and Viognier grapes.
After fermentation, the wines are blended, stabilised, filtered and bottled.
To the eye: A bright, pale colour with greenish hues. Glyceric appearance with fine, slowly falling tears.

On the nose: The aromatic expression is seductive and fresh. In the second phase, notes of fleshy summer fruits such as peaches and apricots can be detected.

On the palate: Vibrant and lively in the mouth, with an acidity that prolongs the pleasant journey.
Ideal with mild starters, creamy dishes, chargrilled white meats, rice dishes, fish and shellfish.
Serve at 8°C.
7,50€

5% off box pack

Choose the “6-bottle box” purchase option and enjoy an instant 5% discount.

Delivery within 3–6 business days.

Created with Fabric.js 4.6.0 Back
White wine.
Organic viticulture
Garraf Massif
DO Penedès
Clay-limestone soil
Coupage: Xarel·lo, Viognier and Malvasia from Sitges.
Wine made from Xarel·lo grapes from the l’Hort i el Xup vineyard, Viognier grapes from the Tuies vineyard and Sitges Malvasia grapes from Cueva de Antrull.
The Xarel·lo and Viognier grapes are fermented together, following gentle pressing and cold static settling. Fermentation takes place in stainless steel tanks for 15 days at a controlled temperature. The Malvasia grapes are macerated for a few hours to extract more aromas, using the same process as for the Xarel·lo and Viognier grapes.
After fermentation, the wines are blended, stabilised, filtered and bottled.
Ideal with mild starters, creamy dishes, chargrilled white meats, rice dishes, fish and shellfish.
Serve at 8°C.