Cava Semi Seco  

Cava Semi Seco

Rich bubbles

Classic Sumarroca, from our own vineyards, adding a minimal amount of Chardonnay (always less than 7%) to the traditional mix of Macabeu, Xarel•lo and Parellada and aged for a minimum of 18 months in stacks.

CHARACTERISTICS OF THE VINEYARD

The land of the Sumarroca estate is poor, chalky and gravelly. The influence of the sea is diminished by the Garraf mountains which dry out the sea winds, while the pre-coastal mountain range protects the estate against dry winds from inland. These conditions produce highly elegant wines with a balanced, very fresh fruitiness.

The Sabartés estate is located in the southernmost part of the Penedès region. The soil has a higher clay content with a loose texture. The estate is strongly influenced by the sea, being just a few kilometres from the coast. This Mediterranean character gives the base wine a fruitier tone. 

HARVEST

The 2012 vintage was characterised by a winter with very mild temperatures and little rainfall. In fact, it did not rain from November until just before bud break. Despite the mild winter, bud break was a few days late because the early spring was a little cooler than usual, with rain that meant plant growth was adequate. After the middle of spring, temperatures rose and the rainfall dropped sharply. However, there was light rainfall amounting to 25-35 litres in May, June, July and August, which, together with relatively low humidity, meant that ripening and health were adequate. As for dates, both veraison and ripening were at normal times.

TASTING NOTES

Pale yellow colour. Very fresh aroma mixing the fruit from the base wine with the first pastry notes from the cava’s two years of ageing. Fruity and fresh on the palate with fine, pleasant bubbles that perfectly complement the wine's structure.  

PRODUCTION

Separate wine-making processes for each variety. Static filtration for 24 hours. Fermentation in stainless steel vats at 14ºC for 18 days. Aged in stacks for around 18 months.

ANALYTICAL DETAILS:

Alcohol: 12.05% vol.

Residual sugar: 34.7 g/l

Total acidity: 3.95 g/l

pH: 2.98