PINOT NOIR

Organic Agriculture

Type: Gross

Varieties: 100% Pinot Noir

Harvest year: 2021

Aging: Minimum 40 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: 11,80%

Math. Red.: 9.0 g/l

Total AC (Tart.): 6.0 g/l

pH: 3,03

Wine tasting

Conservation and consumption recommendations

In the glass, it is light, bright, and ethereal, with an antique rose tone and a fine, persistent stream of bubbles that complements its delicate structure.

On the nose, it is floral and beautifully restrained, with notes of rose petals, white pepper, candied orange peel and a whisper of soft spice. The bouquet evokes great cool-climate pinot noirs, enhanced by the complexity from long lees aging.

On the palate, it is velvety, smooth and enveloping, with a mellow, honeyed mid-palate and flavors of soft cherry, dried mango, pressed flowers and delicate caramel. Acidity keeps it fresh and lively, while the mousse adds subtle lift and structure.

The finish is long, gentle and graceful, with a lingering elegance.

Gastronomy

Ideal with fatty fish such as bluefin tuna or marinated salmon, which combine with the fruit of the Pinot and its structure.

Pairs well with rare or grilled red meats, such as entrecote, Iberian sirloin or breast, where the acidity cleanses and the fruit accompanies.

In dishes with mild spices or smokes—such as roast beef, pastrami or an omelet with caramelized onions—cava offers balance and freshness.

It works very well with intense vegetable cooking, such as roasted eggplant, candied tomatoes or mushrooms, especially when there is a stir-fried or baked base.

A surprising combination: dill carpaccio with fresh burrata, which highlights the floral and lactic character of the pairing.

With soft cheeses with a flowery rind (such as young Garrotxa, Catalan Brie or Tou dels Til·lers), its softness and acidity create a melodic combination.

To finish, you can surprise with a dark chocolate dessert with berries or a cherry mousse, thanks to its dry structure and fruity finish.