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GRAN RESERVA
TEXTO
Tasting Notes
Colour: Intense yellow with golden to old gold reflections.
Nose: High intensity aroma, baked apple, dried apricot, toasted (hazelnut) and pleasant pastry notes (brioche, butter) with a finish of smoked and toasted touches (as it ages in the bottle).
Palate: Fresh, warm, pleasant and round, with a long finish. Its long aging on the lees makes it a structured and silky Cava, persistent in the mouth and with a well-integrated bubble.
Food pairing: This sparkling wine is perfect as an aperitif as well as to accompany elaborate salads, rice and fish dishes. However, the long ageing and contact with the less makes it a perfect companion for "haute cuisine" dishes as well as with cheese.
Vinificacion
Grapes are harvested at night to avoid high temperatures and premature fermentations. They are quickly transported to the winemaking cellar and refrigerated at 10ºC to avoid the colour of the skins dyeing the must. Once the must is pressed and each variety has fermented separately at a constant 16ºC to preserve its primary aromas, the must is blended and bottled along with the base wine, to which the yeast and sugar are added to produce the formation of bubbles. For the second fermentation, the bottles are stored in underground cellars at a constant 15º-17ºC where they are in contact with their lees.
The Ageing
This Cava spends a minimum of 30 months in the bottle, rendering this a "Cava de Guarda Superior" category product. After this period, sediments are decanted naturally and removed with a minimum loss of sparkling wine and expedition liqueur is added.
| Varietals | 30% Xarel, 30% Macabeo, 30% Parellada, 10% Chardonnay |
|---|---|
| Vine Age | 40 Years Average |
| Fermentation Temperature | 14-16ºC |
| Time in Bottle | Minimum 30 Months (Cava de Guarda Superior). |
| Alcohol content (vol) | 12% vol |
| Acidity total (gr/l) | 5,45 g/L |
| pH | 3.08 |
| SO2 free (mg/l) | 19 mg/l |
| Winemaker | Joan Rabadá |
