Our CAVAS

PRIVAT OPUS EVOLUTIUM - agricultura ecológica ALTA ALELLA
Parkers Points: 90

Type of wine	Brut Nature Gran Reserva
Grape variety	Chardonnay
Appellation	D.O. Cava
Alcohol	12% Vol.
Total acidity
Bottle content	0,75 l.
Bottles per case	6
Production	9.000 bot.

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MIRGIN ROSÉ 2005 - agricultura ecológica ALTA ALELLA

Type of wine	Brut Nature
Grape variety	Pinot Noir
Appellation	D.O. Cava
Alcohol	12% Vol.
Total acidity	4 g/l
Bottle content	0,75 l.
Bottles per case	6
Production	2.000 bot.

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PRIVAT LAIETÁ - agricultura ecológica ALTA ALELLA
Parkers Points: 91

Type of wine	Brut Nature Reserva
Grape variety	Chardonnay
Appellation	D.O. Cava
Alcohol	12% Vol.
Total acidity	4,3 g/l
Bottle content	0,75 l.
Bottles per case	6
Production	20.000 bot.

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Mirgin 2005 - ALTA ALELLA

Type of wine	Brut Nature
Grape variety	Chardonnay
Appellation	D.O. Cava
Alcohol	12% Vol
Total acidity	4 g/l
Bottle content	0.75 l.
Bottles per case	6
Production	6.300 bot.

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CAVA - Buil & Giné

Elaboration:	Aged for 3 years, not in barrels, but in stainless steel vats (the first fermentation changes the must to wine) and then in the bottle (this second fermentation changes the wine into cava) in other words, using the traditional method.
Recommendations:	Serve chilled at 7-10°C, but no lower; otherwise the ability to appreciate taste and aromas will be affected.
Recommended glass:	For sparkling wines (Champagne, Cava, Asti...) which have a slightly narrower rim to allow aromas to be better appreciated

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Brut Nature - Cava, Raventos y Rosell

Characteristics:
The grapes were harvested in their best moment of maturation, with the necessary acidity to obtain the perfect balance among alcoholic degree, glycerine and total wine acidity. They were subject to a minimal pressure of 0,2 kilo in order to obtain half a liter of wine from each kilogram of grapes. The fermentation was carried out in September, with a constant temperature of 15°C. making the coupage and bottling during the months of March and April.

Grape varieties:	Macabeu, Chardonnay, Parellada.
Technical Characteristics:
Alcoholics strenghts:	11,5 %
Total Acidity:	4 gr / liter
Maturing time:	3 years
Harvest yield:	50%
Fermentation temperature:	15 °C
Service temperature:	6 - 8 °C

Brut - Cava, Raventos y Rosell

Characteristics:
The grapes were harvested in their best moment of maturation, with the necessary acidity to obtain the perfect balance among alcoholic degree, glycerine and total wine acidity. They were subject to a low pressure taking all the flavour of the juice. The fermentation was carried out in September, with a constant temperature of 15°C. making the coupage and bottling during the winter. The second fermentation, in the bottle, took part for a month and a half in our cellars, with a constant temperature of 16°C. Later, the bottles rested in horizontal position for at least two years.

Brut - Dones's, Raventos y Rosell

Characteristics:
From the understanding of Pinot Noir variety features the wine basis for this Ros? Cava is elaborated. The grape collection was at the end of August after specific controls regarding the maturation, the acidity and the colour of the different grapes variety, that haven been macerated together for a period of approximately eight hours until the intended colour was obtained. The grape juice, followed by 48 hours static d?bourbage, was decanted in a stainless steel tank in order that the fermentation would take place at a temperature of 14-15°C. for 10 days and hence be able to preserve each variety own bouquet. The maturing inside the bottle lasts to maximum 18 months.

Brut Gradiva - Cava, Raventos y Rosell

Characteristics:
After a strict and delicate selection of the best grapes from our vineyards, we harvested the grapes to this new and exclusive coupage. The harvest was made in the early morning and it was transported immediately to the pneumatic press . The pressure applied on the grapes was lowest and we obtained the most select and fine must. The fermentation was slow, with an unchanging temperature of 15°C during 35 days. Later we made the bottling adding the dosage to obtain the second fermentation. After the maturing in our cellars and bottle's disgorged, we show you this selected cava, which limited production.

Gran Heretat - Cava, Raventos y Rosell

Characteristics:
A blending of varieties with long ageing in bottle, one of the most singular cavas made at this winery. A Brut that pairs beautifully with desserts and chocolates, a product that surprises the most demanding wine taster.

Grape varieties:	Macabeu, Chardonnay, Parellada.
Technical Characteristics:
Alcoholics strenghts:	11,5 %
Total Acidity:	6.5 gr / liter
Maturing time:	3 years
Harvest yield:	50%
Fermentation temperature:	15 °C
Service temperature:	6 - 8 °C

Brut Reserva Heretat - Cava, Raventos y Rosell

Characteristics:
A selected harvest, the choise of the very best flower must and a long maturing are gathered in this cava of our heretat

Grape varieties:	Macabeu, Chardonnay, Parellada.
Technical Characteristics:
Alcoholics strenghts:	11,5 %
Total Acidity:	3.7 gr / liter
Maturing time:	3 years
Harvest yield:	50%
Fermentation temperature:	15 °C
Service temperature:	6 - 8 °C

Vega Saúco - FLOR DEL Saúco RED SPARKLING

Varieties: 100% Tinta de Toro (Tempranillo) Alcohol: 13.5 % by vol. Ageing: 3 months in oak barrels

TASTING NOTES:

Saturated deep magenta red with violet notes.

Crisp, clean, raspberry and blueberry fruits on the nose. Velvety, creamy tannins, persistent length of palate and delightful full flavored finish. Perfect bubbling.

PAIRING FOODS
its good acidity is an ideal foil to the piquant richness of goat cheese, especially in a spring mix salad with almonds and cranberries. Quiches, glazed hams, beets, vi-chyssoise, gazpacho, chowders and even the myriad of flavors at Thanksgiving dinner, all traditionally challenging wine matches.

FLOR DEL SAUCO LATE HARVEST

Description: Sweet natural wine (late harvest).
Vintage: blend
Alcohol content: 159/0 by vol.
Bottle size: 0,5!.
Variety: Tinta de Toro
Ageing in barrel: 12 months
Residual sugar: 42g/L

TASTING:
Strong and high personality. The sensation is like when having a just squeezed grape juice but with a light alcohol sensation in mouth. Forest fruit jam aroma, very ripe with some notes of cherry, honey and black currant. Velvety and soft in mouth but very persistent. Recommended for: starters as foiegras, duck confits, blue cheese, desserts...

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Our CAVAS