Grapes: Macabeu (20%) Xarel·lo (60%) Parellada (20%).
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 over 140 months of aging in the traditional bottle on its lees.
Tasting Notes: Straw yellow with golden highlights. Fine and tight bubbles which evolve favourably in the glass. An extremely elegant and aromatically rich cava with intense aromas provinent of barrique aging: toasted bread, smoky notes, tabacco, … evolving to mocca, roasty aromas, dried fruits, …. with a structured mouthfeel, sincere, where the bubbles are greatly integrated leaving a long after taste. Dominance of mature notes, with a unique complexity common to long aging cavas.
Production: Vintage 2004 “Millesimé”. Gran Reserva Brut Nature Vintage. 3.291 units.