Cava Raimat Brut Chardonnay

Cava Raimat Brut Chardonnay

D.O. Cava
Awards
Pairing
Its fruitiness is this wine’s dominant feature which makes it an excellent aperitif and accompaniment for fish, risotto and poultry dishes, etc.
Tasting Note
View
Brilliance. Straw yellow with greenish hues.
Nose
Vivacious aromas of citrus fruit, greenapple and apricot with underlying creamy hints.
Mouth
Refreshing flavours of fresh citrus fruit, green apple and sweet green melon. A creamy texture and clean acidity which give the wine along lingering finish.
Varietals
Chardonnay
95%
Pinot Noir
5%
Analysis
Alcoholic grade 12%
Dosage Brut (6-12 g/l of sugar)
Sulfits content Yes
Vineyard and processing
Elaboration (vinification)
The grapes are harvested at their optimum ripeness for producing sparkling wines (a potential alcohol content of around 10.5% to 11.0%). After it is pressed the must passes through a cold exchanger until it drops to a temperature of 12º C so that static decanting can take place whilst preserving the must’s full aromas. The clear must is then poured into a stainless steel tank with a cooling system where controlled fermentation takes place at temperatures of between 16 and 18 ºC. After alcoholic fermentation has taken place the wines are decanted once again to undergomalolactic fermentation. When this process has been completed, we proceed with the blendings, which vary depending on the final style of each sparkling wine. The wines are then bottled along with the liqueur and racked in our cellars where they under go a second fermentation in bottles at a temperature of around 14º C. The bottles remain in the cellars in contact with the yeasts for a minimum of 9 months or until the winemaker decides that the wine has attained the right profile. When cellaring is over, the wine is disgorged to remove the yeast and expedition liqueur is added to finely tune the wine’s style.
Vineyard (viticulture)
Choice grapes harvested exclusively from Raimat’s vineyards. Soils: Poor, shallow (40-90 cm), thick textured clay loamy soils. Plant cover with local species has been maintained in order to promote the soils’ biological diversity and to prevent erosion and soil compaction.
Winegrowing: Planting N-S. Selected virus-freeclones. Vertical trellis training. Short pruning. Shoot removal, lifting of wires and leaf removalon the North face of the rows. Irrigation: Regulated deficit irrigation (RDI) techniques are used, applying water stress at specific times during the vine growth cycle in order to achieve a greater concentration of colours, aromas and flavours. Integrated Pest .
Control: Insecticides are notused. Mating disruption techniques are used to keep vine moth (Lobesia botrana) under control. Low pressure for mildew and control of oidium, principally with sulphur. Anti-botrytis productsare not used.