This cava has a complex aromatic range, softened by long ageing over 36 months in stacks and the fermentation of the base wine in French oak barrels. Made mainly from Chardonnay grapes and fermented in French oak barrels. The wine is finished with a touch of Pinot Noir.
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 pre-coastal mountain range protects the estate against dry winds from inland. These conditions produce highly elegant wines with a balanced, very fresh fruitiness.
The 2010 vintage began with a cool winter and spring, resulting in a delayed bud-break. Heavy rains in late winter and early spring produced notable leaf growth and meant there were sufficient water reserves for the entire harvest. June was cool but dry, and July and August were hot. The wet weather came back in August, with higher than average rainfall, while the weather returned to normal for the rest of the season, although it was very humid.
Highly intense and complex aroma that combines fruity notes of Chardonnay with lightly toasted aromas from the varietals and the long ageing, against a background of fragrant notes from the time spent in the barrel. Highly structured and full-flavoured on the palate, with strong grape flavours and an intriguing vanilla taste. Refreshing and minerally at the back of the mouth, thanks to the Pinot used to finish the coupage.
The Chardonnay is fermented in new 225-litre barrels of fine grained French oak. After fermentation, the wine is aged in the barrel for three months, while its complexity is enhanced using the battonage method. Fermentation takes place at a controlled temperature of 16ºC. Aged in stacks for around 36 months.
Alcohol: 12,30% vol.
Residual sugar: 4,8 g/l
Total acidity: 4,35 g/l pH: 2,97
|Grape varieties||Chardonnay, Pinot Noir|
|Denomination of Origin||D.O. Cava|
|Aging||Mínim de 36 mesos|