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La Caixa Tonta (BIB)

Celler Pascona

Celler Pascona

La Caixa Tonta (BIB)

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Clay Soil

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Wild fermentation and maceration for 20-25 days in stainless steel vats under controlled temperature between 20-22°C, spontaneous malolactic fermentation, cold stabilization with minimum filtering

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Cabernet Sauvignon Hand picked in cases of 15 kg

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20% of the grapes: 4 months on French oak, the rest on fine lees in stainless steel

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45-year-old vines

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Fruity bouquet, an abundance of ripe fruit such as prunes and forest fruit

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Round and rich wine, fresh at the beginning with an intense and persistent finish, fruity aromas with hints of red fruit, a touch of sweetness and a great tannic balance

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1300 boxes