GRANDALLA de LUXE Swarovski®

Brut

Type: Gross

Varieties: 40 Xarel·lo, 20% Parellada, 20% Chardonnay, 20 Pinot Noir

Harvest year: 2012 – Emb. 12-12

Aging: Minimum 120 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: 12,0%

Math. Red.: 8.1 g/l

Total AC (Tart.): 5.6 g/l

pH: 2,97

Wine tasting

Visually it is pale, with yellow and greenish reflections, bright and clean, like the light of dawn on the peaks.

On the nose, it is expressive and highly floral, with distinct notes of jasmine, orange blossom and summer flowers, layered with hints of ripe citrus, stewed white fruit and delicate brioche, adding refinement and depth.

On the palate, it is fresh, vibrant and structured, with a fine interplay of citrusy acidity, tropical fruit and a subtle toasted note. Ageing adds depth and a creamy texture, with a long, mineral-driven finish, leaving a clean, nuanced impression.

A cava with the soul of a great sparkling wine—complex, harmonious and truly unique, true to its floral essence yet continually evolving in the bottle. Ideal for fine cuisine or for those moments that deserve to be remembered.

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 best enjoyment, serve between 5 and 8 °C, adjusting the temperature depending on the season and personal preference. Chill gradually (never in the freezer) and keep in an ice bucket with water and ice while serving.

Gastronomy

It is delicious with carpaccios —both fish and red meat—, where the silky texture of the cava accompanies it subtly. It makes an excellent combination with seafood, especially crustaceans such as prawns, crayfish or lobster.
With roast beef, it brings a freshness that perfectly balances the unctuousness of the meat.

It also pairs very well with salty fish such as roe, caviar, anchovies or mojama, as well as with smoked products such as salmon, cod or duck.
Its mature and balanced profile makes it the ideal companion for Catalan cheeses with character, such as Garrotxa, Serrat d'ovella, Tupí or a blue cheese from Alt Urgell and Cerdanya. The cava highlights the lactic and herbaceous nuances without covering them.

In the glass, the Grandalla de Luxe 2012 also shines as an elegant aperitif, with fine pasta (such as tagliatelle with truffle or ravioli with butter and sage), or simply to enjoy at any time of the day.

A cava of great gastronomic versatility, which surprises with every sip.

Special

Tin label: a tribute to craftsmanship and uniqueness
Each bottle is adorned with a hand-applied tin label, turning each cava into a small work of art. Some models also incorporate embedded Swarovski crystals, which add a touch of light and unmistakable sophistication.
This detail symbolizes our philosophy: paying homage to time, to work done with hands 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