Cava Sumarroca Organic 2016

Cava Sumarroca Organic

• Type: D.O. Cava
• Alcohol: 12,00% vol.
• Grape varieties: Macabeo, Xarel·lo and Parellada
• Ageing: Minimum 20 months
• Service temperature: 6-8ºC

Respecting the environment to get the most back from it. Aged in stacks for 20 months.

CHARACTERISTICS OF THE VINEYARD

The vines grow on granitic lands near the sea, which retain little water. These characteristics give the wine a strongly Mediterranean flavour.

HARVEST

For the 2011 vintage, the winter was cool and rainy, so bud-break occurred at the normal time. Early spring was very dry with high temperatures typical of early summer 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 more like a cool spring. After this, temperatures rose to above average levels, and the weather was extremely dry.

TASTING NOTES

Pale yellow colour. An elegant aroma of great complexity with distinct notes of white fruit such as pear, fresh apple and vine peach from the base wine, on a base of pastry notes. In the mouth, the bubbles blend with the pastry notes, giving a long and fruity finish.

WINEMAKING

Separate wine-making processes for each variety. Gentle pressing and static filtration for 24 hours. Fermentation at 16ºC for 16 -18 days. Transfer and standing in tank until bottling. Ageing with lees for around 20 months.

ANALYTICAL DETAILS

Alcohol: 12% vol.

Residual sugar: 8 g/l

Total acidity: 3,90 g/l

pH: 3,18