Cava Blanc Reserva

TECHNICAL INFO

Climate:  Moderate Mediterranean

Altitude:  250-320m

Soils:  Clay and white limestone

Varietal/Blend:  40% Macabeu, 30% Xarel·lo, 30% Parellada

Fermentation:  Traditional / Champenois method. Each parcel is fermented individually with indigenous yeasts followed by a natural malolactic fermentation occurring in underground concrete vats over the winter following harvest.

Ageing:  The wine is racked, blended, and bottled for second fermentation on the lees. Disgorgement date is printed on each bottle. Disgorged by hand for Vino al Vino when ordered. Current vintage has 26 months secondary fermentation and rest in bottle and is thus classified Reserva (18-30 months). Only 18ppm SO2. No added sugar (brut nature).

Vineyard & Vine Age:  Suriol estate vineyards, farmed organically (certified since 1996) with biodynamic practices. Macabeu from El Truc (last planted in 1987) and El Ventureta (1988) parcels. Xarel·lo from El Bosc (1989), l'Hort (1987), and El Pou (2009) parcels. Parellada from La Plana del Fraret (1984), Les Carbasses (1987), and El Camp d'Urgell (1989) parcels. 2018 yield: 8,000kg/ha.

ABV:  11.7%

Produced Cases:  5,330

CSPC:  784280

TECHNICAL INFO

Country:  Spain

Region:  Penedès

Appellation:  Alt Penedès, Cava DO

Climate:  Moderate Mediterranean

Altitude:  250-320m

Soils:  Clay and white limestone

Varietal/Blend:  40% Macabeu, 30% Xarel·lo, 30% Parellada

Fermentation:  Traditional / Champenois method. Each parcel is fermented individually with indigenous yeasts followed by a natural malolactic fermentation occurring in underground concrete vats over the winter following harvest.

Ageing:  The wine is racked, blended, and bottled for second fermentation on the lees. Disgorgement date is printed on each bottle. Disgorged by hand for Vino al Vino when ordered. Current vintage has 26 months secondary fermentation and rest in bottle and is thus classified Reserva (18-30 months). Only 18ppm SO2. No added sugar (brut nature).

Vineyard & Vine Age:  Suriol estate vineyards, farmed organically (certified since 1996) with biodynamic practices. Macabeu from El Truc (last planted in 1987) and El Ventureta (1988) parcels. Xarel·lo from El Bosc (1989), l'Hort (1987), and El Pou (2009) parcels. Parellada from La Plana del Fraret (1984), Les Carbasses (1987), and El Camp d'Urgell (1989) parcels. 2018 yield: 8,000kg/ha.

ABV:  11.7%

Produced Cases:  5,330

CSPC:  784280