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Gran Sarao Cava Brut
Blend: 30% Macabeo, 40% Xarel·lo, 20% Parellada and 10% Chardonnay
The Masachs family elaborates cavas since 1880, and therefore belongs to the pioneers of cava production in Spain. The ‘secret’ of producing outstanding quality lies mainly in the growing of grapes. Besides the 45 ha of vineyards in family possession Masachs also has long term contracts to purchase grapes from neighbouring farmers. Our wine makers, today under supervision of the oenolog Alex Ruiz Masachs, the fourth generation, guide the farmers to produce the best quality. Josep Masachs has strong relations with the farmers for many years and understands that quality is not equal to quantity. Therefore they reduce the yields of young vines and nourish the old vines for obtaining a high level of aromas, colour and structure. The three main varieties Macabeo, Xarel.lo, Parellada are native of the Penedès area and many of the vineyards have been elaborated for more then 100 years, thus reaching a high level of optimization of production with sustainable agriculture techniques and maximum respect for nature. Thirty years ago Masachs introduced the Chardonnay variety to give a touch of florality and creaminess to his cavas.
Steve Miles and Josep Masachs put their know-how and experience together to produce a unique cava that meets the most demanding palates in the US. The selection of only the highest quality grapes guarantees the authentic character of this Cava. The Gran Sarao cava is a blend of Macabeo, Xarel.lo, Parellada and Chardonnay and undergoes a second fermentation on the bottle for a minimum period of 15 months and therefore is be considered a Reserva quality. As to express a maximum of natural flavours there is almost no liquor or sugar added after the ‘degorge’ to obtain a clean nose, an elegant mouth feel and a generous explosion of fine bubbles.
The second fermentation or ageing of this cava is carried out in the 10.000 m2 of subterranean cellars of the winery where the cava develops under a constant temperature and humidity.
Josep Masachs is proud to produce the Gran Sarao cava that transmits the long history of cava making in the family. Cava Gran Sarao is the sparkling sensation of Spanish traditional method cava and represents a perfect balance between youth and maturity, man and nature and is ultimately to be enjoyed for every great moment in life.
Known for bold reds, crisp whites, and distinctive sparkling and fortified wines, Spain has embraced international varieties and wine styles while continuing to place the primary emphasis upon its own native grapes. Though the country’s climate is diverse, it is generally warm to hot. In the center of the country lies a vast, dry plateau known as the Meseta Central, characterized by extremely hot summers and frequent drought. Because of its location on the Iberian Peninsula, many of Spain’s wine regions are located on or near the milder coast, either of the Bay of Biscay to the north, the Atlantic Ocean to the northwest, or the Mediterranean sea to the south and east. Each of these regions has its own unique soil, climate, and topography, as well as principal grape varieties.
In the cool, damp northwest region of Galicia, refreshing white Albariño and Verdejo dominate, though elsewhere the most popular wines are generally red. Rioja is Spain’s best-known region, where earthy, age-worthy reds are made from Tempranillo and Garnacha (Grenache), as well as rich, nutty whites from Viura. Ribera del Duero produces opulent, fruity, top-quality wines from almost exclusively Tempranillo. Priorat, a sub-region of Catalonia, blends Garnacha with Cariñena (Carignan) to make bold, full-bodied wines with a hint of earthiness. Catalonia is also home to Cava, a sparkling wine made in the traditional method but from indigenous varieties. Sherry, Spain’s famous fortified wine, is produced in a wide range of styles from dry to lusciously sweet at the country’s southern tip in Jerez. Since the 1990s, international varieties like Cabernet Sauvignon, Merlot, and Sauvignon Blanc have been steadily increasing in importance in several regions.
Equal parts festive and food-friendly, sparkling wine is beloved for its lively bubbles and appealing aesthetics. Though it is often thought of as something to be reserved for celebrations, sparkling wine can be enjoyed on any occasion—and might just make the regular ones feel a bit more special. Sparkling wine is made throughout the world, but can only be called “Champagne” if it comes from the Champagne region of France. Other regions have their own specialties, like Prosecco in Italy and Cava in Spain. Sweet or dry, white or rosé (or even red!), lightly fizzy or fully sparkling, there is a style of bubbly wine to suit every palate.
The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, trapping carbon dioxide inside the bottle or fermentation vessel. Champagne, Cava and many other sparkling wines (particularly in the New World) are made using the “traditional method,” in which the second fermentation takes place inside the bottle. With this method, dead yeast cells remain in contact with the wine during bottle aging, giving it a creamy mouthful and toasty flavors. For Prosecco, the carbonation process occurs in a stainless steel tank to preserve the fresh fruity and floral aromas preferred for this style of wine.