Grapes: Xarel·lo (45%) Macabeu (30%) Parellada (25%).
Wine-making: We use two corks for every bottle to make our cava. The base wine is obtained at a controlled temperature of 14-15ºC (57-59 Fahrenheit). 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, bottle by bottle) 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 second fermentation in bottle is completed in contact with the first 100% natural cork, in horizontal position in “rima” with over 42 months of aging in the traditional bottle on its lees in CAVA MESTRES.
Tasting Notes: Pale golden color with green highlights. Very thin bubble with an abundant rosary. Very aromatic cava where the primary aromas of white fruit (white peach, pear) and the citrus (grapefruit) are highlighted in harmony on a creamy background of fine pastry and roasted. In the palate it is fresh, with a very well integrated carbonic, unctuous, long and alive.
Production: Vintage 2012. Gran Reserva Brut Nature. 32.500 units.