Grapes: Macabeu (20%) Xarel·lo (65%) Parellada (15%).
Wine-making: We use two corks for every bottle to make our cava. For longer aged cavas (over 30 months) bottles are moved from the “rima” resting position to favor the yeast autolysis process greatly improving structure and complexity. Finally after disgorging (manual process of dead yeast cell removal, we place the second cork with its accompanying plaque into the bottle. MESTRES always states the disgorging date on the label. We continue to produce crafted cavas, whilst being faithful to the traditional aging method.
Ageing: The base wine is fermented and aged in chestnut barriques in lees for 12 months. The second fermentation in bottle is completed in contact with the first 100% natural cork, in horizontal position in “rima” with 140 months (+11 years) of aging in the traditional bottle on its lees.
Tasting Notes: Straw yellow with golden highlights. Fine bubble with a great evolution in the cup. It is a really elegant cava with rich aromas. White, fresh and intense golden apple and quince. In perfect harmony with intense and complex notes of toasted bread and dried fruits thanks to its long aging and noble wood. On the palate it is powerful, mature, balanced and very structured, with a very good integration of the carbonic. Voluminous, persistent and velvety on the palate, it concludes in a very long and gentle aftertaste.
Production: Vintage 2004 “Millesimé”. Gran Reserva Brut Vintage. 2.950 units.