ELABORACIÓ ARTESANA

Brut Nature - Organic farming

Type: Brut Nature – CCPAE Ecological Certification

Varieties: Xarel.lo 40%, Macabeu 10%, Chardonnay 20%, Parellada 10%, Pinot Noir 20%

Harvest year: 2021

Aging: Minimum 23 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: 11,7 %

Math. Red.: 1.0 g/l

Total AC (Tart.): 5.8 g/l

pH: 2,98

Wine tasting

In the glass it has a yellow color with greenish reflections, bright and clean, with the release of very fine bubbles, constant and well integrated.

The nose is frank and very expressive, with a first floral and fruity impression: notes of green apple, white peach and ripe pineapple appear, with citrus touches of candied lemon and grapefruit, and a subtle memory of fresh banana.

On the palate it is very dry, fresh and full-bodied, with a creamy and vibrant attack. The precise acidity gives it nerve and liveliness, while the years of aging as a Gran Reserva provide a wide, round and slightly velvety texture. There are echoes of very fine toast, memories of raw hazelnut and gingerbread, which give depth without being heavy.

The finish is long, dry, silky and enveloping, with an austere and clean elegance that invites you to return.

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

Ideal with dishes made with honest produce and clean flavors, such as baked sea bass with fennel, white asparagus with citrus vinaigrette, or poached eggs with candied potato and summer truffle.

Delicious with Iberian ham croquettes, cured cheese or cod, as well as with vegetable canapés or roast duck with compote.

With dishes with legumes and seasonal vegetables, it surprises with its balanced elegance, and with cheeses such as Garrotxa, Alt Urgell or Tupí, it creates subtle and sophisticated contrasts.