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Gross - Organic Agriculture

Type: Brut. Ecological CCPAE Certification

Varieties: 40% Xarel·lo, 30% Parellada, 20% Macabeu, 10% Chardonnay

Harvest year: 2019

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: 11,9%

Math. Red.: 7.0 g/l

Total AC (Tart.): 5.6 g/l

pH: 2,99

Wine tasting

In the glass, it shows a clean and bright golden yellow color, with fine and constant bubbles, which form an elegant and persistent rosary.

On the nose, it is frank and refined, with a fruity and slightly brioche profile. Notes of ripe white fruit appear - pear, peach and sweet pineapple -, with touches of candied citrus, memories of marzipan and white almond and a slight toasted note of gingerbread. It is a friendly, complex and balanced nose.

In the mouth it is broad, creamy and enveloping, with a subtle and well-integrated sweetness that rounds out the edges and enhances the ripe fruit. The well-maintained acidity maintains freshness, and the palate is silky, lively and structured. The aging as a Gran Reserva is noticeable in the texture and the balance between fruit, aging and bubbles.

The finish is long, clean and friendly, with a tasty and slightly honeyed persistence, which leaves a warm and elegant impression.

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 as a refined aperitif, but above all as an accompaniment to delicate cuisine, based on honest ingredients and elegant flavors.

It shines with homemade cod or cured cheese croquettes, toast with foie micuit and apple compote, pork tenderloin with carrot puree, or with vegetarian dishes such as white asparagus with mild vinaigrette, fennel cream or zucchini carpaccio with parmesan.

It can also elegantly accompany baked fish such as sea bass or sea bream with herbs, and surprise with dishes with eggs (poached, soft omelette, quiche) or canapés of smoked salmon or fresh cheese.