Cuvée Barcelona 1872 Brut

Cuvée Barcelona 1872 Brut

D.O. Cava
Customer Reviews
€7.49 €7.49
Awards
Pairing
A cava to be enjoyed at any time of day, with breakfast, brunch, lunch, aperitifs or dinner. A perfect pairing with our varied cuisine: Cold entrées, aperitifs, assorted cold meats, cheeses, bread with tomato, sardines, snails, white meat casseroles, rice dishes, rice cooked with seafood and meat, cannelloni, escudella stew...
Tasting Note
View
Very pale straw yellow. A fine elegant mousse.
Nose
Predominant fruity aromas from the traditional varietals: white fruit (apple, pear), citrus and notes of white flowers.
Mouth
An expressive balanced mouthfeel that is creamy and fresh.
Varietals
Macabeo
Xarel·lo
Parellada
Analysis
Alcoholic grade 11,50%
Dosage Brut
Sulfits content Yes
Vineyard and processing
Elaboration (vinification)
For this cava we have reproduced the same techniques used half a century ago in our winery, readapting them to today. Traditional winemaking made up for the lack of technology with ingenious solutions. The fermentation temperature of the musts was strictly controlled using a system known as “capas” (layers). Fresh must was added to must undergoing fermentation to lower the temperature. The resulting changes in temperature improve the texture of the cava. Back then the must was fermented in cement tanks covered with ceramic tiles, cairons, and also in wooden kegs. Today in our winery these materials coexist with stainless steel vats, adding to the range of aromas and flavours of the base wine and subsequently of the final cava. Oak is used in the fermentation of the musts with the aim of obtaining wines with a more varietal character but without bringing out the toastiness. Once the final blend of the base wines has been defined, the wine is bottled along with the expedition liqueur (wine, sugar, clarifier and yeasts). The bottles are racked in the underground cavas where the second fermentation takes place followed by a period of aging in contact with the lees of the yeasts. The wine spends at least 9 months in the winery. Enough time to attain a balance between its fruity character, coming from the grapes, a richer expression contributed by the lees and the perfect integration of the carbonic gas throughout fermentation during cellaring.
Vineyard (viticulture)
The grapes used to make Cuvée Barcelona 1872 are from the local varietals, Macabeu, Xarel·lo and Parellada, carefully picked on vineyards located in the Penedès region, not far from the coast. The harvest commences at the end of August and lasts until the end of September when the Parellada grapes, which are grown on higher ground, have ripened. Good ripening that respects the grape’s acidity provides us with raw material with great cellaring potential.
Products you might like