Grapes: Macabeu (40) Xarel·lo (40%) 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 6 months. The second fermentation in bottle is completed in contact with the first 100% natural cork, in horizontal position in “rima” with a over 60 months of aging in the traditional bottle on its lees.
Tasting Notes: Cava golden color with green reflections. Very fine bubbles with good evolution in the glass. A very elegant cava with rich aromas that stand out from the aging in barriques: vanilla, light smoked, toffee. As it evolves, we find notes of dried fruit (dried apricots and raisins), ripe fruit (apple and apricot) and bakery. Its passage through the mouth is wide and clean, where the bubbles are very well integrated and it has a persistent aftertaste. It emphasizes the subtlety of the noble aging and its notes of ripe fruit.
Production: Vintage 2014. Gran Reserva Brut Nature. 9.862 units.