HOMENATGE CAL REI

Brut

Type: Gross

Varieties: 50% Xarel·lo, 20% Macabeo, 15% Parellada, 10% Chardonnay, 5% Pinot Noir

Harvest year: 2012

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: 11,7%

Math. Red.: 6.2 g/l

Total AC (Tart.): 5.8 g/l

pH: 2,97

Wine tasting

Visually, it presents a pale colour with greenish-yellow reflections, and a fine, persistent stream of bubbles, signalling its serene but enduring presence.

On the nose, it reveals a floral and delicately spiced profile, with notes of orange blossom, dried fennel, and citrus peel, layered with hints of baked apple, toasted nuts and delicate bakery aromas. There are also subtle echoes of mature wines, adding warmth and roundness without losing precision.

On the palate, this cava unfolds with ample body and generous texture, while retaining liveliness and tension. A touch of dosage rounds out the edges and amplifies ripe fruit notes, with flavours of Golden apple, white melon, and toasted marzipan, all held in balance by a crisp, structured acidity.

The finish is long, complex and gently mellow, with a breadth that evokes classic sparkling wines known for their graceful ageing and enduring freshness.

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 pairs beautifully with big game dishes like venison, wild boar or hare — especially in slow-cooked preparations with sweet wine or herbs. Its acidity cuts through richness and the bubbles lift each bite.

It’s also perfect with mushroom-based stews with sweet reductions, such as porcini in Pedro Ximénez or black trumpets in a sherry cream: the dry cava provides balance and finesse.

With aged or washed-rind cheeses (mature sheep’s milk, aged Garrotxa, powerful blues), it creates a mineral, spicy dialogue that enhances both sides.

Im maritimen Bereich brilliert er mit Salz- und Konservenspezialitäten wie Mojama, gereiftem Thunbauch oder Sardellen in Lake – perfekt für die salzige Tiefe dieser Produkte.

To finish, it surprises with desserts based on nuts and spices: almond brioche, walnut mousse with cinnamon or a Crema Catalana with herbal liqueur find an elegant, dry counterpoint.