Blend of 40% Xarel·lo, 35% Macabeo, 25% Parellada. Manual Harvest. Ageing on lees over 15 months. Residual sugar : 33 g/l. Production : 15 000 bottles.
Pale straw yellow colour. Aromas of apricot marmalade, poached pear and pecan nuts on the nose. On the palate it is fruity and fresh, with fine bubbles. Honey, sweet spices, yellow plums, lemony meringue flavours and balanced acidity on the finish. This off dry sparkling wine is perfect for aperitif, on its own, or with desserts.
The MESTRES family, documented in Sant Sadurní d’Anoia before 1312 as owner of vineyards and also as merchants of cereals and wines, has remained linked to the wine world for 29 generations.
In fact, the Manobens were the first ones to use the word "cava". They were also pioneers in producing the first cava without adding sugar after disgorging (Brut Nature 1948) and at the forefront of putting the base wine in oak barrels before the second fermentation.
The Mestres cellars are located in an old Gothic palace, set in the same square as Sant Sadurní d'Anoia Town Hall. Another is the opportunity to observe one of the most natural and traditional production processes in the region, in addition to sampling the firm's exclusive cavas.
The winery produces 180,000 bottles of cava a year, a process which begins on the 40 hectares of vineyards it cultivates (half is owned by the company, the other half by the family) planted since 1954.
The Penedès has a diversity of soils and microclimates between the sea and the mountain range, marked by the Mediterranean. The cultivation of the vine extends from the littoral to the highest areas, up to about 500 meters above sea level. However, it is in the central zone, between 200 and 225 meters, where the old vineyards of MESTRES are located.
90% of our base wines are aged in fine grain barrels. In MESTRES emphasis is placed on autolysis and tertiary aromas, reminiscent of nuts, toasted, pastries, toffee notes, caramel… This magical process brings greater complexity and richness of nuances to Cava, and is characteristic of the most aged products.