Description

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.

Tasting note

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
Exposure: south
Vines/ha: 3,000
Production/ha: 9,000 kg
Year planted: 1985-2000

Winemaking and ageing

Varieties: 41% Parellada, 26% Xarel·lo, 23% Macabeu, 10% Chardonnay
 Harvest: September-October
 First vintage of this wine: 1990
 Number of bottles produced: 35,000

Fermentation
Stainless steel tanks
 Duration of alcoholic fermentation: 21 days
 Fermentation temperature: 13-15 ºC

Ageing
Ageing time before disgorging: 20 months (minimum)

Analytical data

Alcohol: 11.7% vol.
Residual sugar (dosage): 35 g/l
Acidity: 6.1 g/l
pH: 2.96

General information

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