PRODUCTION

Cuvée cava is a blend largely made up of Chardonnay and, to a lesser degree, Parellada. The combination of these two varieties makes it a different cava, as we take advantage of the unique characteristics of Chardonnay – full body, unctuosity, aromatic power and fresh acidity – together with those of the fine, subtle and elegant Parellada. The result is a harmonious blend – a cava that succeeds, but with a unique difference.

Wine is made from the two varieties in a similar way, but with slight differences. When the grapes are received they are chilled instantly and taken directly to the presses, where just 55% of the must is extracted by gravity. This must then goes to a special tank for settling over the course of a day or a day and a half at a low temperature. Once settled, the must remains transparent and it goes to the fermentation tank, where the process is carried out at a temperature of 14º. Once fermentation is complete, the two varieties are mixed. The wine is filtered, stabilised, the second fermentation takes place and it is aged in the cellar. As it is a gran reserva, it is aged for an average of 36 months and, as it is of a brut nature, there will be no liqueur d'expédition.

THE VINES

Chardonnay grapes from the Sabartés estate in Banyeres de Penedès and Parellada grapes from the Sumarroca estate at Sant Sadurní d’Anoia.

In the Mediterranean coastal area, Chardonnay ripens fully and, although the average temperatures are a little more moderate than inland, we achieve grapes with perfect acidity for cava and a level of alcohol of between 10.5% and 11.5% vol.

Furthermore, drip watering means they do not suffer hydric stress. The Parellada from the Sumarroca estate are from the highest part of the land. It is poor, stony, gravelly soil and the production from the vines is low, which means well-balanced grapes with perfect analytical parameters.

Parellada	Chardonnay

TASTING NOTE

Cava aged for a long period, combining the virtues of Chardonnay with the refinement of Parellada. The untcuosity of the Chardonnay together with the subtlety of the Parellada create a deeper aromatic whole, with background aromatic notes of baking bread resulting from its long ageing process. It does not dry the mouth. It cannot be considered a dry cava, as its gentle attack gives it great harmony and elegance. It also bubbles gently.

PAIRING

As it has more structure, it is a suitable cava for accompanying any kind of food, including red meat and game, stews, fish stews, pasta, rice with seafood, rice with meat and fish or rice with squid ink. It can also accompany strong mature and creamy cheeses.