Marta Cava Reserva Brut

Blend of our native varieties grapes Xarel.lo, Macabeu and Parellada. Cava Reserva: second fermentation in the bottle ageing on the yeast for more than 24 months in our cellars where developed the prefect maturity and aromatic potential. 

VINEYARDS: PENEDÈS TERROIR

• Grape varieties: Xarel.lo, Macabeu and Parellada.
• Region: D.O. Cava. Sub region: Upper Penedès (Parellada) and Central Penedès (Xarel.lo and Macabeu).
• Altitude of the vineyards: 110m (Xarel.lo), 250m (Macabeu) and 315m (Parellada).
• Climate: mild Mediterranean.
• Annual rainfall: an average of 465 litres per square metre.
• Soil: clay and calcareous.

1st FERMENTATION: must to base wine

• Harvest: hand gathered to select the best grapes in September when each variety is at its peak of maturation.
• Pressing and must fermentation: pneumatic press. Musts selection, only the best juices will be for the Marta Reserva elaboration.

Each variety of grapes fermented separately at a constant temperature of 16oC in stainless steel tanks.

2nd FERMENTATION: base wine to cava Reserva

• The base wine blending: Xarel.lo 50%, Macabeu 30%, Parellada 20%.
• Fermentation temperature: 15-18 oC.
• Ageing period: for more than 24 months. Vintage dated each year. Sugar added: 6 g/L Brut.

TASTING NOTES

• Appearance: presents a pale yellow coloured cava with fine and persistent bubbles.
• Aroma: intense aroma with fruity and floral hints and gentle notes of ageing.
• Palate: fresh, slightly sweet and very round palate.
• Gastronomy: recommended for assorted salads, pasta, rice and fish dishes.
• Tips: served cold, between 6oC to 8oC, in flute glass type, transparent, tall, thin and without decoration.