Medium Dry Reserva Cava is made with the traditional cava varieties – Xarel·lo, Parellada and Macabeu, together with a small percentage of Chardonnay. All the grapes come from the Sumarroca estate. The soil is a blend of clay and limestone and the climate is Mediterranean, with mild winters, wet springs and hot summers.
For this cava, only the flower must (approximately 50% of the must) is used. The second fermentation takes place inside the bottle.
Bright straw yellow, with persistent small bubbles. Marked citrus and apple aroma combined with notes of ageing. In the mouth it is fresh and mineral, with notes of apple. Persistent in the mouth, with a pleasant finish.
Characteristics of the vineyard
Vineyard name: Sumarroca estate
Vineyard size: 70 ha
Soil composition: clay and limestone
Vine Training: Double Royat
Altitude: 170 m
Production/ha: 9,000 kg
Year planted: 1985-2000
Winemaking and ageing
Varieties: 41% Parellada, 26% Xarel·lo, 23% Macabeu, 10% Chardonnay
First vintage of this wine: 1990
Number of bottles produced: 35,000
Stainless steel tanks
Duration of alcoholic fermentation: 21 days
Fermentation temperature: 13-15 ºC
Ageing time before disgorging: 20 months (minimum)
Alcohol: 11.7% vol.
Residual sugar (dosage): 35 g/l
Acidity: 6.1 g/l
Owner: Sumarroca family
Winemaker: Òscar Llombart
Total hectares of vineyard: 300
Founding year: 1984
Total winery production: 2,000,000 bottles
Region and denomination of origin: Catalonia – DO Cava