Ars Collecta Grand Rosé

Ars Collecta Grand Rosé

D.O. Cava
Pairing
An excellent accompaniment to gourmet hors d'oeuvres or fish-based rice dishes. It is perfect with salmon and raw oily fish (in sashimi, sushi, carpaccio or tartare) or grilled, as its acidity balances out the oiliness of the fish. It is also great with lightly seasoned white meats and red fruit desserts.
Tasting Note
View
A delicate salmon pink colour of medium intensity. Fine bubbles with a delicate crown.
Nose
Intense aromas of raspberry, blackberry and strawberry intertwine with a light touch of citrus that brings out the aforementioned notes and adds freshness.
Mouth
On the palate, the typical red fruit notes of Pinot Noir stand out. It is fresh, balanced and the bubbles add to the creamy sensation, underlined by its ageing in contact with the lees.
Varietals
Pinot Noir
85%
Xarel·lo-Trepat
15%
Analysis
Alcoholic grade 12%
Dosage Brut (6-12 g/l of sugar)
Sulfits content Yes
Vineyard and processing
Elaboration (vinification)

Cava produced from a selection of vineyards where the grape varieties show their greatest potential and expressivity. The main grape variety is Pinot Noir from Costers del Segre with a continental climate. The Trepat is from Conca de Barberà, also an area with a continental climate, and the Xarel·lo is from the central plain of Penedès with a Mediterranean climate. Harvest took place at the start of August at night, to take advantage of the cooler temperatures and to avoid the oxidation of aromas in the grape. For this Cava, we ensure optimum ripeness in the Pinot Noir grapes, which gives us greater colour potential from the skins as well as a good level of acidity and moderate alcohol levels. After destemming, the grapes are gently pressed in a pneumatic press. Maceration takes place in the press, leaving the must in contact with the grape skins for around two hours. The fermentation starts subsequently at a temperature of between 15 and 17 ºC. After ageing for 35 months at a constant temperature between the thick walls of our cellars, this Grand Rosé Great Reserve has a long life ahead of it. Every part of the process that we follow to produce this Cava has the aim of respecting what the land gives us, creating a fresh cava with a long ageing potential.

Vineyard (viticulture)

The 2015 vintage was perhaps one of the very best of recent years in our vineyards in Costers del Segre, source of part of the Pinot Noir grapes that go into this cava. Weather conditions were very favourable: the low rainfall led to healthy conditions at harvest and the combination of cool night time temperatures and warm daytime conditions led to optimum ripeness. Although the start of the cycle was a little later than usual, the high temperatures in spring and summer brought it back in line with what we could consider to be a normal cycle. The cold nights, the warm, sunny days and the complete lack of rain allowed us to wait as long as necessary to achieve red grapes with excellent phenolic ripeness and great aromatic intensity. Certain vineyards were carefully selected for their quality potential and were harvested at different moments in the interest of gaining greater aromatic richness and complexity; therefore the wines are very flavourful and pleasurable. In Conca de Barberà the summer was warm and the grapes ripened quickly. Rainfall in mid-August favoured the development of the grape vines at the highest altitudes - where our Trepat comes from. As for the Pinot Noir parcels, the drainage of the slate soils allowed the plants to recover from the heat of the summer, without affecting the health of the grapes. In Penedès, a warm summer gave us intense Xarel·lo grapes with a very varietal profile and fruit intensity that remains in even the longest aged cavas.