Additional information
| Weight | 1,59 kg |
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| Type of cava: | Brut Reserva |
| Vintage: | 2019 |
| Variety: | 40% Xarel·lo old vines, 30% high altitude Parellada, 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. |
Cava Brut Gran reserva Sofia
31,35€
Discover our Cava Brut Gran Reserva Sofia, vintage 2019. The jewel in the crown. 60% Chardonnay and 40% Xarel·lo, grown organically and regeneratively.
The challenging 2019 vintage was overcome with precise care, resulting in a pale yellow cava with a fine and persistent bubble.
Its minimum aging of 50 months provides breadth and structure, with notes of candied fruit and elegant nuances of quince and mead. It is a ripe, sweet, fresh and elegant cava.
Enjoy it between 6º and 8ºC, pairing with fish, salads or meats. Elevate your special moments with this jewel of our cellar.
Additional information
| Weight | 1,59 kg |
|---|---|
| Type of cava: | Brut Reserva |
| Vintage: | 2019 |
| Variety: | 40% Xarel·lo old vines, 30% high altitude Parellada, 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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Discover all the details you need to know about our product
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Description
Description
Cava Brut Gran Reserva Sofia, vintage 2019. The jewel of the crown. 60% Chardonnay and 40% Xarel·lo, grown using ecological and regenerative practices. The challenging 2019 vintage was overcome with precise care, resulting in a cava with a pale yellow colour and fine, persistent bubbles.
Its minimum ageing of 50 months provides breadth and structure, with notes of candied fruits and elegant hints of quince and mead. This is a mature, luscious, fresh and elegant cava.
Enjoy it between 6º and 8ºC, pairing beautifully with fish, salads or meat dishes. Elevate your special moments with this jewel from our winery.
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Additional information
Additional information
Weight 1,59 kg Type of cava: Brut Reserva
Vintage: 2019
Variety: 40% Xarel·lo old vines, 30% high altitude Parellada, 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
2nd selection of grapes in the cellar, destemmed and trampled without oxygen and with the addition of carbonic acid to lower the temperature. Film maceration in the press with carbonic acid and without oxygen.
- ✓ Pressing and maceration
2nd selection of grapes in the cellar, destemmed and trampled without oxygen and with carbonic acid to protect the must and maintain a low temperature. Film maceration in the press also without oxygen.
- ✓ Fermentation
At low temperature and in stainless steel tanks to preserve the primary aromas and freshness.
- ✓ Aging
Minimum of 50 months in bottle, acquiring complexity, structure and creaminess.
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Sensory Characteristics and Chemical Analysis
Sensory Characteristics and Chemical Analysis
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- ✓ Visual analysis
Pale yellow color with golden hues. Fine, persistent and continuously rising bubble.
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- ✓ Olfactory analysis
Elegant and complex aromas, with notes of pastry, brioche and ripe fruit, integrated with nuances of quince, nuts and subtle balsamic touches.
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- ✓ Taste analysis
In the mouth it is broad, creamy and with perfectly integrated bubbles. It shows structure, balance and a long and persistent finish, the result of its long aging of more than 50 months.
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- ✓ Anàlisi gustativa
En boca és ampli, cremós i amb la bombolla perfectament integrada. Mostra estructura, equilibri i un final llarg i persistent, resultat de la seva llarga criança de més de 50 mesos.
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- ✓ Taste analysis
In the mouth it is broad, creamy and with perfectly integrated bubbles. It shows structure, balance and a long and persistent finish, the result of its long aging of more than 50 months.
- ✓ Analysis of Cava Components
AV (gr/l acetic) 0.35 Total SO₂ (ppm) <70.00 Sugars (gr/l) 4.50 Grade (% vol) 12.00 ATS (gr/l) 3.90 pH 3.15 -
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Pairing and Temperature
Pairing and Temperature
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- ✓ Pairing:
Any fish, salads, rice and even red meats or mild stews.
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- ✓ Service temperature:
Between 6° and 8°C. The label will keep a very prominent B while it is at optimum temperature.
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