Gran Sarao Cava Rose
Blend: 65% Garnatxa and 35% Monastrell
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.
A superior source of white grapes for the production of Spain’s prized sparkling wine, Cava, the Penedes region is part of Catalunya and sits just south of Barcelona. Medio Penedès is the most productive source of the Cava grapes, Macabeo, Xarel-lo, and Parellada. Penedes also grows Garnacha and Tempranillo (here called Ull de Llebre in Catalan) for high quality reds and rosès.
What are the different types of Champagne and sparkling wine?
Beloved for its lively bubbles, sparkling wine is the ultimate beverage for any festivity, whether it's a major celebration or a mere merrymaking of nothing much! Sparkling wine is made throughout the winemaking world, but only can be called “Champagne” if it comes from the Champagne region of France and is made using what is referred to as the "traditional method." Other regions have their own specialties—Crémant in other parts of France, Cava in Spain and Prosecco in Italy, to name a few. New World regions like California, Australia and New Zealand enjoy the freedom to make many styles, with production methods and traditions defined locally. In a dry style, Champagne and sparkling wine goes with just about any type of food. Sweet styles are not uncommon and among both dry and sweet, you'll find white, rosé—or even red!—examples.
How is Champagne and sparkling wine made?
Champagne, Crémant, Cava and many other sparkling wines of the world are made using the traditional method, in which the second fermentation (the one that makes the bubbles) takes place inside the bottle. With this method, spent yeast cells remain in contact with the wine during bottle aging, giving it a creamy mouthful, toasted bread or brioche qualities and in many cases, the capacity to age. For Prosecco, the carbonation process usually occurs in a stainless steel tank (before bottling) to preserve the fresh fruity and floral aromas imminent in this style.
What gives Champagne and sparkling wine its bubbles?
The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, which traps carbon dioxide inside the bottle or fermentation vessel.
How do you serve Champagne and sparkling wine?
Ideally for storing Champagne and sparkling wine in any long-term sense, they should be at cellar temperature, about 55F. For serving, cool Champagne and sparkling wine down to about 40F to 50F. (Most refrigerators are colder than this.) As for drinking Champagne and sparkling wine, the best glasses have a stem and flute or tulip shape to allow the bead (bubbles) to show.
How long does Champagne and sparkling wine last?
Most sparkling wines like Prosecco, Cava or others around the “$20 and under” price point are intended for early consumption. Wines made using the traditional method with extended cellar time before release can typically improve with age. If you are unsure, definitely consult a wine professional for guidance.