Cava Temps de Flors  

Cava Temps de Flors

Floral freshness and fruity

A coupage of the three traditional varieties (Macabeu, Xarel·lo, and Parellada), all from our Sumarroca estate.


A wine from our Sumarroca estate in Sant Sadurní d’Anoia. The land 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.


The 2014 harvest began with heavy rains in November followed by a very mild, dry winter. Budding started a few days earlier compared to previous years and at the beginning 60 litres fell which helped the growth of the plant. Spring was very mild, especially during the day and rather dry. Only at the end of May was there a series of consecutive rains. During June temperatures rose considerably with high humidity. The rest of the summer continued with moderate daytime temperatures and average minimums with some isolated showers. The harvest started a little later than usual with less quantity than the preceding crop production.


Pale yellow colour with fine, long-lasting bubbles. Subtle fresh apple notes in the nose, with citrus aromas combined with toast and pastry notes from the yeast. On the palate, bubbles bring freshness to the acidic apple and pastry notes.


Separate wine-making processes for each variety. Static filtration for 24 hours. Fermentation in stainless steel vats at 14ºC for 18 days. Coupage of roughly equal parts of Macabeu, Xarel·lo and Parellada. Aged in stacks for 16 months.


Alcohol: 11.70% vol.

Residual sugar: 6.8 g/l

Total acidity: 3.80 g/l

pH: 2.99

Our products contain sulphites.

Our products do not contain gluten, no dairy, no danger of cross-contamination.