BOMBONETTA

Gross - Organic Agriculture

Type: Brut .CCPAE Ecological Certification

Varieties: Xarel·lo 35%, Macabeo 35%, Chardonnay 15%, Parellada 10% and 5% Pinot Noir

Harvest year: 2020

Aging: Minimum 36 months in rime in contact with the yeasts.

Fermentation: The second fermentation takes place slowly and at low temperature in the same bottle, for a period of 2 to 3 months. This slow and time-respecting process is essential to achieve the elegance and complexity that define our cavas. In our winery, there is no rush: we let each bottle evolve at its own pace, because only in this way can we capture the finesse of the well-integrated bubbles and the aromatic richness that only time gives.

Analysis

% Alcohol: 11,73 %

Math. Red.: 9.8 g/l

Total AC (Tart.): 5.9 g/l

pH: 3,02

Wine tasting

Pale in color with greenish golden highlights, it displays a delicate, persistent stream of fine bubbles — a clear sign of long, careful ageing. Its presence is discreet yet striking.

On the nose, it is floral and refined, with notes of orange blossom, jasmine and soft spices, layered with hints of baked apple, ripe peach, roasted nuts and warm bread crust. The aromatic profile is rich, harmonious, and subtly mature.

On the palate, it is dry, broad and creamy, with a finely tuned acidity that brings vibrancy and structure. The texture is velvety and expansive, with a long, silky finish that lingers with quiet precision and poise.

Conservation and consumption recommendations

Store the cava in a cool (10–15 °C), dry place away from direct light. Bottles should be kept in an upright position, especially after disgorgement, to avoid prolonged contact between the wine and the cork.

For optimal expression of the product, serve between 5 and 8°C, adapting the temperature according to the time of year and personal preferences. It is recommended to cool it gradually (never in the freezer) and use an ice cube tray with water and ice during service.

Gastronomy

It is a cava made to surprise and stand out in sophisticated and nuanced pairings.

Ideal with oysters or caviar, where the salinity of the product is echoed by the minerality of the cava. With foie gras or poultry patés, a play between unctuousness and aromatic freshness is created.

With grilled or steamed seafood (such as crayfish, razor clams or lobster) it adds structure and elegance.

It works very well with pink duck or breast (also in tartare or lightly marinated), where its creaminess in the mouth balances with the meat.

It also pairs well with acorn-fed Iberian ham or cured duck ham, exalting the noble fat with a lively and clean acidity.

With white meats with creamy sauce (stuffed chicken, white veal, veal blanquette) it adds depth without being heavy.

With pasta with truffle or delicate mushrooms, its aromatic profile accompanies without overwhelming.

To finish, it is amazing with white fruit and almond desserts, such as an apricot tartlet or a pear pie, where the dry and fresh finish adds sophistication.

Awards

ROBERT PARKER 91 points
Best cava Holland (ICEX tasting)

Special

Tin label: a tribute to craftsmanship and uniqueness
Each bottle is adorned with a tin label, applied manually, which turns each cava into a small work of art. This detail symbolizes our philosophy: to pay homage to time, to work done by hand and to the beauty of the unrepeatable.
The singular shape of the bottle already makes it unique at first glance, and it is even more so because the entire process—from the desks to disgorging and labeling—is carried out manually in our winery.
Each bottle is delivered in its individual case, as a piece of authentic craftsmanship deserves.

Product range

JAUME GIRÓ I GIRÓ SL
Montaner i Oller Street, 5
Sant Sadurní d'Anoia
08720 – BARCELONA

+34 93 891 01 65
www.cavagiro.com
cavagiro@cavagiro.com