Classic Sumarroca, from our own vineyards, adding a minimal amount of Chardonnay (always less than 7%) to the traditional mix of Macabeu, Xarel·lo and Parellada and aged for a minimum of 36 months in stacks.
The land of the Sumarroca estate is poor, chalky and gravelly. The influence of the sea is diminished by the Garraf mountains which dry out the sea winds, while the precoastal mountain range protects the estate against dry winds from inland. These conditions produce highly elegant wines with a balanced, very fresh fruitiness. The Sabartés estate is located in the southernmost part of the Penedès region. The soil has a higher clay content with a loose texture. The estate is strongly influenced by the sea, being just a few kilometres from the coast. This Mediterranean character gives the base wine a fruitier tone.
For the 2011 vintage, the winter was cool and rainy, so budbreak occurred at the normal time. Early spring was very dry with high, summery temperatures until late May, when a period of rain brought temperatures down. This weather continued until the beginning of August, making the early part of summer seem more like a cool spring. After this, temperatures rose to above average levels, with very little rain.
Pale yellow colour. Fresh, complex aroma that mixes pastry notes from the cava’s 36month aging with light hints of fresh fruit from the base wine. Fresh and smooth on the palate, with very fine bubbles that perfectly complement the wine's complexity. An elegant, serious finish, long and dry, bringing out the essential flavour of the cava.
Separate winemaking processes for each variety. Static filtration for 24 hours. Fermentation in stainless steel vats at 14ºC for 18 days. Aged in stacks for around 36 months.
Alcohol: 12,00% vol.
Residual sugar: inferior a 1,8 g/l (sense afegir sucres al licor d’expedició)
Total acidity: 3,95 g/l
|Grape varieties||Chardonnay, Macabeu, Parellada, Xarel·lo|
|Denomination of Origin||D.O. Cava|
|Robert Parker Rating||88|
|Aging||Mínim de 36 mesos|