In 1992, the Catalan winemaker fulfilled his dream and founded his own winery, where he has been producing acclaimed cavas by hand ever since. He relies on the traditional cava grape varieties Xarello, Macabeo, and Parellada, as well as Chardonnay. The sparkling wines are aged for at least 15 months in the 23-meter-deep and over 1,000-meter-long cellar, where an almost monastic tranquility reigns. The award-winning and coveted cavas impress with their great elegance and fine aromas.
The blend for this Tresor Reserva Cava consists of 40 percent Macabeu, 40 percent Xarello, and 20 percent Parellada. These grapes come from both old and young vineyards in select areas of the central and upper Penedes. The vines are grown on chalky soils. The Macabeu brings finesse and freshness to this glass of Cava, the Xarello provides structure, and the Parellada gives it its wonderful aroma.
Each grape variety is harvested separately and gently pressed. Fermentation then takes place in stainless steel tanks at a controlled temperature of 16 to 18 degrees Celsius. After blending, a gentle, light clarification is carried out. The second fermentation takes place in the bottle, adding complexity to the cava. The wine is aged for a total of 24 to 30 months in the deep underground cellars.
The result is superb and definitely worth the wait. It has an attractive straw-yellow color in the glass. Surprisingly powerful aromas emerge, reminiscent of apples and citrus fruits. It is full-bodied on the palate with a rich variety of flavors. The Tresor Reserva Cava strikes a beautiful balance between freshness and smoothness.
