Additional information
| Weight | 1,43 kg |
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| Type of cava: | Brut |
| Vintage: | 2019 |
| Variety: | 40% xarel.lo old vines / 30% parellada high altitude / 20% chardonnay / 10% macabeo old vines. |
| Viticulture: | Ecological, regenerative and precision. Yield between 4,000 and 6,500 kg/ha. |
| Plantation: | Xarel.lo and Macabeo in traditional vines. Chardonnay and Parellada on trellises. |
| Year of planting: | Xarel.lo 1954, Macabeo 1908, Chardonnay 1985 and Parellada 2002. |
| Situation: | Xarel.lo and Macabeo in the pre-coastal depression at an altitude of 216 metres. Chardonnay on the Morgades plain in Banyeras del Penedès at 150 metres above sea level and Parellada on the Font Rubí massif at 700 metres above sea level. |
| Climatology: | Fairly warm and dry year, with some cooler weeks in late winter and early spring. Strong heat spikes in July and July and a hot, dry summer with very high solar irradiation until the beginning of September. The high area of Font Rubí, Parellada, did not have a very strong drop in temperature, but it did withstand the small heat waves that occurred in August, which favoured excellent ripening. |
Alex Cava Brut
27,87€
Discover the excellence bottled in our 2021 vintage Cava Brut, a masterpiece of nature and the art of viticulture. With a careful selection of grapes, cultivated with care and respect for the environment, this cava reflects the unique essence of the region and the year in which it was born.
Enjoy this cava between 6º and 8ºC, pairing it with any fish, salads, rice dishes, and even red meat or mild stews. Each sip is a sensory journey that captures the essence of the land and the art in each glass.
Additional information
| Weight | 1,43 kg |
|---|---|
| Type of cava: | Brut |
| Vintage: | 2019 |
| Variety: | 40% xarel.lo old vines / 30% parellada high altitude / 20% chardonnay / 10% macabeo old vines. |
| Viticulture: | Ecological, regenerative and precision. Yield between 4,000 and 6,500 kg/ha. |
| Plantation: | Xarel.lo and Macabeo in traditional vines. Chardonnay and Parellada on trellises. |
| Year of planting: | Xarel.lo 1954, Macabeo 1908, Chardonnay 1985 and Parellada 2002. |
| Situation: | Xarel.lo and Macabeo in the pre-coastal depression at an altitude of 216 metres. Chardonnay on the Morgades plain in Banyeras del Penedès at 150 metres above sea level and Parellada on the Font Rubí massif at 700 metres above sea level. |
| Climatology: | Fairly warm and dry year, with some cooler weeks in late winter and early spring. Strong heat spikes in July and July and a hot, dry summer with very high solar irradiation until the beginning of September. The high area of Font Rubí, Parellada, did not have a very strong drop in temperature, but it did withstand the small heat waves that occurred in August, which favoured excellent ripening. |
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Description
Description
Discover the excellence bottled in our 2021 vintage Cava Brut, a masterpiece of nature and the art of viticulture. With a careful selection of grapes, cultivated with care and respect for the environment, this cava reflects the unique essence of the region and the year in which it was born.
Outstanding Features:
✓ Varieties and Plantation: A perfect balance of xarel.lo from old vines, high altitude parellada, chardonnay and macabeo from old vines. Planted in traditional goblet and trellis training, each variety has its own unique character.
✓Soil and Orientation: Nestled in the pre-coastal depression and the Morgades plain, our vines find their home in select soils, while the north-east-south-east orientation maximises the expression of each vine.
✓ Sustainable viticulture: Committed to ecology and regeneration, we practice precision viticulture with yields between 4,000 and 6,500 kg/ha, guaranteeing quality from the vine to the bottle.
The Art of Elaboration:
✓ Harvesting and pressing: The grapes are harvested by hand, with cluster selection in 15 kg crates, to preserve the integrity of the grapes. Pressing and maceration are carried out using advanced techniques to capture the pure essence of the varieties.
✓Fermentation and ageing: Fermentation at low temperature in stainless steel tanks and a minimum ageing of 26 months in the bottle result in an exceptional cava.
Sensory Profile:
✓Visual Analysis: Pale yellow with fine and persistent bubbles, this cava is captivating to the eye.
✓Aromas and Flavours: Complex aromatic intensity with fruity notes of peach, pineapple and apple, accompanied by fresh hints of Mediterranean herbs.
✓Mouthfeel: Unctuous and fresh, with well-integrated bubbles that make it long, persistent and sweet.
Perfect pairing:
Enjoy this cava between 6º and 8ºC, pairing it with any fish, salads, rice dishes, and even red meat or mild stews. Each sip is a sensory journey that captures the essence of the land and the art in each glass. -
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Additional information
Additional information
Weight 1,43 kg Type of cava: Brut
Vintage: 2019
Variety: 40% xarel.lo old vines / 30% parellada high altitude / 20% chardonnay / 10% macabeo old vines.
Viticulture: Ecological, regenerative and precision. Yield between 4,000 and 6,500 kg/ha.
Plantation: Xarel.lo and Macabeo in traditional vines. Chardonnay and Parellada on trellises.
Year of planting: Xarel.lo 1954, Macabeo 1908, Chardonnay 1985 and Parellada 2002.
Situation: Xarel.lo and Macabeo in the pre-coastal depression at an altitude of 216 metres. Chardonnay on the Morgades plain in Banyeras del Penedès at 150 metres above sea level and Parellada on the Font Rubí massif at 700 metres above sea level.
Climatology: Fairly warm and dry year, with some cooler weeks in late winter and early spring. Strong heat spikes in July and July and a hot, dry summer with very high solar irradiation until the beginning of September. The high area of Font Rubí, Parellada, did not have a very strong drop in temperature, but it did withstand the small heat waves that occurred in August, which favoured excellent ripening.
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Vinification
Vinification
- ✓ Harvest
from the 2nd week of September to the 1st week of October. Hand-selected bunches of grapes in a 15 kg box. Cooling in the vineyard itself and in the absence of oxygen.
- ✓ Pressing and maceration
Second selection of bunches in the winery, destemming and crushing without oxygen and with the addition of carbonic snow to lower the temperature. Pellicular maceration in press with carbonic snow and without oxygen.
- ✓ Fermentation
At low temperature and in stainless steel tank
- ✓ Aeging
Minimum 26 months in bottle.
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Sensory Characteristics and Chemical Analysis
Sensory Characteristics and Chemical Analysis
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- ✓ Advanced visual analysis
Good pale yellow colour with a fine and persistent bubble.
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- ✓ Olfactory analysis
Complex aromatic intensity where the fruity notes of peach, pineapple and apple stand out together with fresh hints of Mediterranean herbs such as thyme and lavender.
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- ✓Taste analysis
In the mouth it is unctuous and fresh while maintaining a very well-integrated bubble that makes it long, persistent and sweet.
- ✓ Cava Component Analysis
AV (g/l acetic acid) 0,30 Total SO2 (ppm) <80,00 Sugars (g/l) <8,00 Degree (% vol) 12,30 ATS (gr/l) 3,99 Ph 3,24 -
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Pairing and Temperature
Pairing and Temperature
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- ✓ Pairing:
Any fish, salads, rice and even red meat or mild stews.
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- ✓ Operating temperature:
Between
6 and 8 degrees The label will maintain a very prominent A as long as it is at optimum temperature. -
