La Plana is the mother land and source of III Lustros, Celler Batlle and now, la Enoteca. Four hectares of Xarel·lo grow in this area, accompanied by a hectare of Macabeo. They grow on clay soils with a sandy substratum over limestone rock. Bounded to the east by the River Noia, to the north, the vineyards are open to the air currents from the valley which runs down from the mountains. To the south, they are exposed to the sun, which follows the path of the river while, to the west, a hill of pine trees dominates, its shadow protecting the vineyards in the afternoons. The land is worked with the same meticulous care that it has received for the last 150 years.
Aged in bottles stored on their sides (“sur lattes”) for 72 months, which represents more than double the time required for a Gran Reserva according to the D.O. regulations. 100% artisanal process. The bottles are sealed with a cork stopper throughout the time they spend resting in the silence of the cellars, which enables the longest ageing periods. We use “pupitre” racks, and riddling and disgorging are carried out by hand.
Appearance: Straw hue with golden highlights.
On the nose: Intense with clear notes of maturity under a constant veil of freshness. Baked apple and sweet pears. Ripe citrus, grapefruit peel. Faded flowers and a herbal backdrop reminiscent of fennel and rosemary. The ageing notes run through a gamut of aromas which includes hazelnuts, pastries, toast, brioche and toffee. The cava becomes more and more expressive as it opens up in the glass.
On the palate: Powerful on entry with great structure. The carbon dioxide is fine and creamy. Loads of candied fruit balanced by the notes from ageing. The balsamic aromas come through again. Lively, refreshing finish on the palate. The aftertaste is never-ending.
This is very much a cava for enjoying with good food. With its balance of structure, creaminess and freshness, it works well with all food types and recipes. Appetizers, foie gras, terrines and cold meats. Seafood and fish. Poultry and even rice dishes, stews and hotpots. To enhance the beauty of this fine cava, we suggest you serve it between 10-12º C in a large balloon wine glass to enable it aerate and express its aromas to the full. III Lustros can be enjoyed now or, if stored in the right conditions, in a few years’ time.
Guia Peñín 2014 - 2013 - 2012 - 2011 - 2010 94 points
Guia Gourmets 2013 94 points On the honour roll for 16 years running.
Anuario de Vinos El País 2013 96 points “radiant cavas in every way” 2013, 2012, 2011,2009, 2008. Featured on the honour roll of the Best Wines in Spain.
Guia de Vins de Catalunya 2013 In a blind tasting 9,48 points
Guia Proensa 2013, 2012, 2011, 2010 95 points
Concurso Sumiller Nariz de Oro 2013 , 2012 (Sommelier golden nose competition) 2013, 2012 Best sparkling wine in a blind tasting.
Guia Vi Periódico ABC 2014 2013 , 2012 , 2011 , 2010 , 2009 Best Cava - 95 points.
Guia Repsol 93 points
Wine AdvocateNeal Martin, the prestigious North American publication’s taster, commented. "Let us examine what is unquestionably the most impressive portfolio of cavas that money can buy."
The New York Times Gramona, cava before and after - "Reminds me of the great champagnes," Eric Asimov.
World Encyclopedia of Champagne & Sparkling Wine "Gramona produces great cavas and has its rightful place among the best sparkling wines in the world".
Revista Decanter "Gramona is more sumptuous and refined than I ever dreamed a cava could be" Andrew Jefford.
Revista Wine and Spirits 2009 - 2010 - 2011. Among the Top 100 Wineries in the World.
Les Plus Grands Vins du Monde (The greatest wines in the world) Bettane & Desseauve. "Among my 300 favourite wines in the world" Michel Bettane, one of France's top wine gurus.
Wine Enthusiast NY Among the 10 best Spanish wines.
|Location||Sant Sadurní d'Anoia|
|Grape varieties||Macabeu, Xarel·lo|
|Denomination of Origin||Paratge Qualificat|
|Aging||Mínim de 72 mesos|