Cava - Masachs - Brut Reserva (cava)
Bodega: Joseph Masachs
Winemaker: Joseph Masachs
Region: DO Catalunya
A New Spain Wines Selection
Map of DO Catalunya

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GRAPE
VARIETY
Macabeo 33%, Xarel.lo 33% and Parellada 33%
PRODUCTION METHOD
In 3 stages. Macabeo within the first fortnight of September, Xarel.lo during the second fortnight of September and Parellada within the first October fortnight. FIRST FERMENTATION AND VINIFICATION: Soft pressing of the grapes to obtain 50% of must (flower must). Static decanting and controlled fermentation between 16ºC and 18ºC for 20 days to fully develop the primary aroma of the grapes. SECOND FERMENTATION: It takes place in the bottle for 40 days at a temperature of 16ºC and final ageing for two years. Reducing sugar: 3 gr. per litre.

Tasting Notes, etc.:
COLOUR: Pale yellow with golden tones. Abundant bubble of a medium size with a perfect loosening; well shaped crown and plentiful foam on the surface.

AROMA: Clean and powerful in the nose; aroma of ageing in bottle.

TASTE: Fine in the mouth, excellent carbonic. Good structure
and an adequate acidity-body balance, moderately sweet, soft and good persistence. Magnificent retronasal sensations.

HOW TO SERVE: It reaches its best between 5ºC and 6ºC. The “flute” type cup is recommended.

WHEN TO SERVE: Pleasant as an appetizer and between meals. Suitable for cookies, soft meat and white fish.