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Harvest
The weather conditions during the 2022 harvest were characterized by high temperatures and successive heat waves experienced in late spring and early summer. These conditions were higher than normal, leading to an earlier harvest than the previous year. They also resulted in a significant reduction in production volume of approximately 28%. Furthermore, the harvest was shorter, as the late-ripening varieties also ripened earlier and were harvested before their usual dates. However, the grapes were in very good condition, achieving excellent quality. A very good alcohol level was obtained, along with adequate phenolic ripeness and acidity. The fruit exhibited ideal acidity and sugar levels for producing good wines and cavas, with high concentration and very clean aromas. Winemaking
The harvest takes place at night to avoid high temperatures and premature fermentation. The grapes are quickly transported to the winery and chilled to 10°C to prevent the skins from staining the must. Once the must has been obtained by crushing and each variety has fermented separately at a constant temperature of 16°C to preserve its primary aromas, the must is blended and bottled with the base wine. Yeast and sugar are then added to encourage the formation of bubbles in the bottle. For the second fermentation, the bottles are stored in underground cellars at a constant temperature of between 15 and 17°C, where the wine remains in contact with the lees.
Aging
This Cava spends a minimum of 20 months in the bottle. After this period, the sediment settles naturally and is removed with minimal loss of sparkling wine, followed by the addition of dosage liqueur.
Tasting Notes
Color: Bright green and gold. Elegant, with fine bubbles.
Nose: Aromas of ripe strawberries, currants, and a touch of licorice reminiscent of gummy candies.
Palate: Light and fresh, with red fruit flavors. Balanced, with good acidity.
Food Pairing: Pairs well with all types of fish and seafood, grilled vegetables, salads, and pasta.