After long work in the vineyards to achieve optimal ripeness, the grapes are picked by hand and placed in 20 kg boxes. After selecting the bunches on the sorting table, they are pressed whole to extract just 35% of the juice carefully separating the different parts of the pressing. The cava is aged in bottles stored on their sides (“sur lattes”) for over 46 months, longer than required for a Gran Reserva according to the D.O. regulations. The process is 100% artisanal. The bottles are sealed with a cork stopper during the time they spend resting in the silence of the cellars, which enables the longest ageing periods. The bottles are riddled on “pupitre” racks and disgorged by hand. Medium dosage of 6-8 grams/litre. The “expedition liqueur” comes from the family solera, which is well over a century old, a traditional art which has been handed down from generation to generation.
Appearance: Pale yellow with golden highlights.
On the nose: Elegance and subtlety, taking the form of fruit - pears, ripe apples and a touch of citrus, lemon peel. White flowers, herbs de Provence. Very fine toasted notes.
On the palate: Fresh on entry, nice volume on the palate and fine, creamy bubbles. Dry finish with good acidity. On the aftertaste, we find ripe white fruit and nutty aromas.
All types of seafood, especially oysters. Poultry, rice (paella and risotto). This cava will be enjoyed with the most exquisite dishes and is the ideal accompaniment throughout an entire "tasting menu".To enjoy this cava to the full, we suggest you serve it between 9-11º C.
Guia Peñín 2014 - 2013 - 2012 - 2011 - 2010 93 points
Guia Gourmets 2013 Los Mejores Vinos 94 points. Among the best cavas for 16 years running.
Anuario de Vinos El País 2014 94 points
Guia de Vins de Catalunya 2014 In a blind tasting 9,52 points
Wine Advocate 201192 points
50 Greatest Caves 91 points
|Location||Sant Sadurní d'Anoia|
|Denomination of Origin||D.O. Cava|
|Aging||Mínim de 46 mesos|