Tag Archives: DO Cava

Amalia Brut Sparkling Wine

Cava (Macabeo, Parrellada, Xarello) 750 ml WINEMAKING Amalia is made with premium traditional cava grape varieties using the Charmat method whereby both fermentations are carried out in pressurized steel tanks. David Morrison who oversees the winemaking insists on paying a premium for a high quality base wine. ANALYSIS Alcohol: 11.5% Total acidity: 6.9 g/L Resid. sugar: 14 g/L VINEYARDS Alto Penedés is the birthplace of the world famous Spanish sparkling wine, cava. Amalia is produced for Long Wines by a winery founded in 1985 and situated in the acknowledged centre of cava production near Sant Sadurni d’Anoia. Slightly inland from the Mediterranean, beyond the distinctive peaks of the Monstserrat Massif, the vines grow on a scattering of limestone deposits and thrive in the mild climate. The winery uses grapes from some of the most prestigious vineyards in the area including those of Cellers Piñol. Macabeo 33%, Parellada 33% and Xarello.
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Francesc Ricart Cava Brut

DO Cava (Xarello, Macabeo, Parrellada) 750 ml Download Technical Note PDF Background Francesc Ricart Brut is a cava made following its Traditional Method in the most representative area of the DO Cava, which is the region of Penedes and Sant Sadurní d´Anoia A careful selection of the best Xarel-lo, Macabeo and Perellada local varieties and a meticulous winemaking process -the second fermentation and the subsequent ageing take place in the bottle- are the basis of this cava. This cava respects the essence of a traditional brut and it is a fresh and easy-drinking wine. The first cava made by Vintae takes its name from an essential figure in the history of the company, a pillar of our evolution and our personality as winemakers, the sales manager Francesc Ricart Milá. Source: http://vintaeapp.com/en/coleccion/francesc-ricart Tasting Notes Pale yellow colour, with floral and honey hints, it is fresh, balanced, fruity, and with fine bubbles. Ideal.
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Bodegas Vintae

Francesc Ricart Cava Brut (Xarello, Macabeo, Parrelada) Bienbebido Pollo (100% Garnacha) Bienbebido Pulpo (100% Albariño) Proyecto La Garnatxa Fosca (100% Garnacha) Spanish White Guerrilla Riesling (100% Riesling) From: Vintae.com “Who We Are”: At Vintae, we are restless, creative, and why not say it, rebellious. We are currently making wine in fifteen different Spanish Designations of Origin, and we aspire to continue revolutionising the world of wine without losing our family essence. Our headquarters are in La Rioja, where we have learned and soaked up all the knowledge, Experience and effort of several generations. From here, we have expanded persistently in search of the essence of each winemaking area, always with the old vineyard and quality in mind, to create unique and original projects. We are a creative team that enjoys what we do with the aim of making fun, exciting and enjoyable products..
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Cava Sabartés Rosado

DO Cava, Spain (90% Pinot Noir, 10% Garnacha) 750mL Layered mid-pink colour. Intense cava with elegant notes of red fruit including redcurrants and strawberries, with a refreshing mineral background. Delicate on the palate, with a flavour of medium intensity and an elegant, refined character that perfectly reflects the land where it is grown. Maceration in press at low temperatures to draw the most from the variety’s colour and personality. Static filtration for 24 hours and fermentation in stainless steel vats at 16ºC. Aged in stacks for around 20 months. Alcohol: 11.85% vol. Residual sugar: 6.3 g/l Total acidity: 3.70 g/l pH: 3.29   SU02.
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Bodegas Sumarroca

CAVA SABARTÉS ROSADO (90% PINOT NOIR, 10% GARNACHA) OVERVIEW Location: Covering 403.8 ha, the Sumarroca estate lies between the villages of Sant Sadurní d’Anoia and Monistrol d’Anoia (Alt Penedès). White varieties planted: Parellada, Macabeu, Xarel·lo, Chardonnay, Sauvignon Blanc, Muscat and Gewürztraminer. Red varieties planted: Tempranillo, Merlot, Grenache, Syrah, Cabernet Franc, Pinot Noir, Cabernet Sauvignon. Soil type: chalky, loamy clay soil, with medium-low organic material content. ORIGINS OF SUMARROCA The origins of the winemaking craft of these cellars lie in the village of Llimiana, in Pallars Jussà. This is where various generations of the Sumarroca family devoted themselves to growing vines, as they still do today in the county of Penedès. At the beginning of the ‘80s, this family winery moved to Penedès, where they bought the Molí Coloma estate (36 ha) at Subirats and Heretat Sabartés (25 ha) at Banyeres del Penedès. In 1983, the production facilities were located at.
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Cava La Pasión

DO Cava, Spain (36% Parellada, 34% Xarello, 30% Macabeo) 750mL Time for some Pasión! La Pasión Cava that is. A rich and balanced style of Cava, it’s easy to feel passionate about Pasión, the Yellow Dot Cava. “Very good. Straw color. Tiny bubbles. Soft flavor. Light and enjoyable.” ~Wine Enthusiast CV07.
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Cavas Masachs

Cava Blanca Brut Reserva (70% Macabeo, 15% Xarello, 15 Parrellada) Cava La Pasion (36% Parrellada, 34% Xarello, 30% Macabeo)  ROOTS It was at the turn of last century when the Masachs family started to cultivate grapes in their estate located in Vilafranca del Penedès, a wine area par excellence, where the growing of grapes had already been introduced in times of the Roman Empire. D. Josep Masachs Llorach, a man with strong convictions, great character and dedicated since his childhood to the growing of grapes, founded Cavas Masachs within the decade of the twenties producing cava in the best tradition of craftsmanship and with a limited production, meant basically, for his own consumption and to make it known to his closest friends. Later, his son, D. Josep Masachs Juvé, went on with his father’s job under the same policy of very limited production and craftsmanship combined with hard work with.
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DO Cava

Bodegas Sumarroca  (Subirats, Barcelona) Cavas Masachs  (Torrelles de Foix, Barcelona) History The origin of Cava is associated to the splendour of Catalan viticulture by mid XIXth century. The studies of microbiology carried out by Louis Pasteur applied to wine, involved a control of the second fermentation in the bottle and the discovery of cork allowed to avoid the losing of bubbles produced in the wine. The Champenoise or traditional method was born this way. In the XIXth century some families from Sant Sadurní d’Anoia started to investigate that new technique of elaboration applied to vineyards on the area, as a result of their studies and attempts related to the prestigious Institut Agrícola Català de Sant Isidre. Cava was born consequently achieving its own peculiar identity different from any other sparkling wine of quality. In 1872 the first bottles of Cava were produced in the town of Sant Sadurní d’Anoia following.
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