Why is this Wine so Yummy?
GRAPE VARIETIES 40% Macabeo, 40% Xarello, 20% Parellada
ORIGIN The freshness, body and complexity of TRESOR RESERVA BRUT come from a judicious blend of grapes from young and old vineyards. These vineyards are located in selected areas in the Central and Upper Penedès, and grow in deep, slightly calcareous soils, with a planting density of around 2,300 vines per hectare and an average yield of 9,500 kg/hectare. Viticultural experts oversee cultivation methods which respect sustainability and environmentally-friendly principles.
♦ TRESOR RESERVA BRUT is made from traditional Penedès grape varieties. Macabeo brings finesse and freshness; the Xarel·lo endows it with body and structure; the Parellada adds perfume and a pleasant character.
♦ Each variety is vinified separately from free-run juice obtained by gentle pressing and static settling.
♦ Fermentation takes place in stainless steel tanks at a controlled temperature of 16 – 18 °C.
♦ After blending, a gentle, light clarification is performed, followed by tartaric stabilization.
♦ The second fermentation in the bottle respects the traditional method processes. The cava then undergoes long ageing, which enhances its complexity and accentuates the subtlety of its tertiary aromas without detracting from the fruity aromas.
AGEING From 24 to 30 months on the lees, in the depths of our underground cellars.
TASTING NOTES Appearance: very attractive pale straw hue, full of golden sparkle which culminates in a long-lasting, full crown. It has a bright, clear appearance with fine beads rising slowly and gracefully. On the nose: surprisingly powerful aromas and freshness. Full, with fragrances evocative of apples and citrus fruit, tempered by subtle dried nut, cereal and toasty notes from ageing. On the palate: full and firm, with a rainbow of flavours ranging from acacia blossom to notes of dried nuts and freshly baked pastries. Tresor shows an unparalleled balance of freshness and softness, along with a symphony of subtle flavours evoking the charm of a Mediterranean June.
ANALYTIC DATA Pressure: 4.8 bar – Alcohol: 11.5 (% Vol) – Total acidity (t.a.): 5.7 g/l Brut: 8 g/l
Where in the World is Pere Ventura?
The Cava DO, granted in 1986, permits production from vineyards in the Costers del Segre DO and the Penedès DO in Catlunya.