CUPADA No5
BLEND : 60% monastrell, 40% xarel.lo
HARVEST: 2008
year was quiet wet, and the vineyards had good conditions for ripeness at the end of summer, the harvest beguns on the first week of September since the biguinning of October, it was short because the weather was very hot and the rippeness developed very quicly.
VINIFICATION:
Organic grapes. Short debourbage (12 hours) and fermented with comercial yeast at 14-16oC during 33 days. This was my first test with Monastrell ( black grapes) , This is a non usual variety for cava, it was used in the past but now has been forgotten and changed by the Pinot Noir for the rosé. I decided to make a blend with Xarel.lo to give more body and consistency at the cuvée. Keep on lees during 3 months with some bettonage in order to remove the color with the lees. Second fermentation inside the bottle with comercial yeast takes place during 8 weeks at 14oC, it was bottled at June 2009, aged three years on his lees, some bettonage during last twelve months.
TASTING NOTES:
Colour: pale copper High aromatic intensity, red fruits, strawberry jam, honey In the mouth Matured fruit combined with honey and fresh bread and bakery
CUPADA No9
BLEND : 50% Macabeu, 20% xarel.lo, 30% Parellada
HARVEST: 2009
The year was quiet wet, but the summer was very hot and dry, the harvest beguns at the end of August since the third week of September, it was a very fast harvest because the weather was very hot and dry the rippeness developed very quicly.
VINIFICATION:
Organic grapes. Short debourbage ( 12 hours) and fermented with comercial yeast at 14-16oC during 30 or more days. Second fermentation inside the bottle with comercial yeast takes place during 8 weeks at 13-14oC, it was bottled at May 2010, aged two years on his lees.
TASTING NOTES:
Colour: pale Straw with green tinges Very clean on the nose, White fruits and citrus and some toasted flavours. Apple, pear and citrius, fresh bread and nuts, not very complex
ENSAMBLATGE Cuvée no1
BLEND : 50% Macabeu, 30% xarel.lo, 20% Parellada ( Young vineyards )
HARVEST: 2007
The year was quiet wet, and the vineyards had good conditions for ripeness at the end of summer, the harvest beguns on second part of September since the end of October, the rippeness was quiet slowly because we had very hot days but very cold nights.
VINIFICATION:
Organic grapes. Short debourbage ( 12 hours) and fermented with comercial yeast at 14-16oC during 3 -5 weeks. Second fermentation inside the bottle with comercial yeast takes place during 12 weeks at 11oC, it was bottled at February 2008, aged four years on his lees, some bettonage during last twelve months.
TASTING NOTES:
Colour: pale straw Minerality and remains of yeast in the nose, a Little closed , with air, some toasted bread and stones. lemon and citrus, slight feelings of minerality on the palate, light citrus bitterness, finishing with toasty notes.
ENSAMBLATGE Cuvée no2
BLEND : 50% Macabeu, 30% xarel.lo, 20% Parellada (old vineyards)
HARVEST: 2007
The year was quiet wet, and the vineyards had good conditions for ripeness at the end of summer, the harvest beguns on second part of September since the end of October, the rippeness was quiet slowly because we had very hot days but very cold nights.
VINIFICATION:
Organic grapes. Short debourbage ( 12 hours) and fermented with comercial yeast at 14-16oC during 3 -5 weeks. Second fermentation inside the bottle with comercial yeast takes place during 12 weeks at 11oC, it was bottled at February 2008, aged four years on his lees, some bettonage during last twelve months.
TASTING NOTES:
Colour: deep straw Lots of minerality, stones , not very expressive on the nose with a reamin of autolisis. minerality combined with soft toasted
RESERVA FAMILIA Cuvée no1
BLEND : 50% Macabeu, 30% xarel.lo, 20% Parellada And 25% Reserve Wines on Barrel (vintage 2005-2006)
HARVEST: 2007
The year was quiet wet, and the vineyards had good conditions for ripeness at the end of summer, the harvest beguns on second part of September since the end of October, the rippeness was quiet slowly because we had very hot days but very cold nights .
VINIFICATION:
Organic grapes. Short debourbage ( 12 hours) and fermented with comercial yeast at 14-16oC during 3-5 weeks. Second fermentation inside the bottle with comercial yeast takes place during 11 weeks at 11oC, it was bottled at February 2008, aged four years on his lees, some bettonage during last twelve months.
TASTING NOTES:
High intensity aromas of autholysis, orange skin, Wood and bakery powerfull in the mouth with a lot of frost, quiet acidity that keeps the freshness during a lot of time, nice bitterness, yeast, bakery, very dry
RESERVA FAMILIA Cuvée no5
BLEND : 35% Macabeu, 20% xarel.lo, 45% Parellada And 20% Reserve Wines on Barrel (vintage 2006)
HARVEST: 2007
The year was quiet wet, and the vineyards had good conditions for ripeness at the end of summer, the harvest beguns on second part of September since the end of October, the rippeness was quiet slowly because we had very hot days but very cold nights .
VINIFICATION:
Organic grapes. Short debourbage ( 12 hours) and fermented with comercial yeast at 14-16oC during 3-5 weeks. Low filtred and cold stabilitzed. Second fermentation inside the bottle with comercial yeast takes place during 8 weeks at 14oC, it was bottled at may 2008, aged four years on his lees, some bettonage during last twelve months.
TASTING NOTES:
Colour: deep straw Very clean and complex on nose, some minerality, bakery, citrus and floral flavors. flavors of bitter orange, biscuit and nice minerality. Médium- weight, very long frost, finishes quite dry but with long sensations of nuts and autholysis