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Mont-Marcal Cava Brut Rosado Reserva 2007

Rosé Sparkling Wine from Spain
    0% ABV
    Ships Tue, Nov 28
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    Currently Unavailable $14.97
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    Winemaker Notes

    One hundred percent Trepat, a Catalan black variety especially apt for rosé production. Attractive light ruby color with pronounced red berry fruit and an excellent mousse.

    Critical Acclaim

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    Mont-Marcal

    Mont-Marcal

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    Mont-Marcal, , Spain
    Mont-Marcal
    Manuel Sancho's 230-acre estate, "Finca Manlleu," is located on a prominent chalky knoll five miles south of Vilafranca del Penedès overlooking the hamlet of Sant Marcal. One hundred acres are planted to Parellada, Xarel-lo, Macabeo and Chardonnay for white wines; Tempranillo, Cabernet Sauvignon and Merlot for reds. The "Mont" provides 360-degree exposure, creating a wide variety of microclimates for maturation of the various varieties.

    In 1975, Manuel Sancho purchased a neglected 19th-century convent, originally a 14th-century farmhouse, converting it to a state-of-the-art winemaking facility and initiating the restructuring of the vineyards. Recent excavation has expanded the CAVA aging and bottling capacity, at the same time revealing medieval underground passageways in the chalk which have been carefully preserved for additional bottle storage.

    Intrinsic vineyard quality and careful handling of the grapes obtain a naturally-rich base wine in little need of dosage. Mont-Marcal Brut Reserva is produced from the indigenous white grapes, Parellada, Macabeo, Chardonnay and Xarel-lo, aged at least 24 months with the yeast, and disgorged on order for shipment.

    Champagne

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    Associated with luxury, celebration, and romance, Champagne is home to the world’s most prized sparkling wine. In order to be labeled ‘Champagne’ within the EU and many New World countries, a wine must originate in this northeastern region of France and adhere to strict quality standards. Made up of the three towns Reims, Épernay, and Aÿ, it was here that the traditional method of sparkling wine production was both invented and perfected, birthing a winemaking technique as well as a flavor profile that is now emulated worldwide. Well-drained limestone chalk soil defines much of the region, lending a mineral component to the wines. The climate here is marginal—ample acidity is a requirement for sparkling wine, so overripe grapes are to be avoided. Weather differences from year to year create significant variation between vintages, and in order to maintain a consistent house style, non-vintage cuvées are produced annually from a blend of several years.

    With nearly negligible exceptions, three varieties are permitted for use in Champagne: Chardonnay, Pinot Noir, and Pinot Meunier. These can be blended together or bottled varietally, depending on the final style of wine desired. Chardonnay, the only white variety, contributes freshness, delicacy, and elegance, as well as bright and lively acidity and notes of citrus, orchard fruit, and white flowers. Pinot Noir and its relative Pinot Meunier provide the backbone to many blends, adding structure, body, and supple red fruit flavors. Wines with a large proportion of Pinot Meunier will be ready to drink earlier, while Pinot Noir contributes to longevity. Whether it is white or rosé, most Champagne is made from a blend of red and white grapes—and uniquely, rosé is often produce by blending together red and white wine. A Champagne made exclusively from Chardonnay will be labeled as ‘blanc de blancs,’ while one comprised of only red grapes are called ‘blanc de noirs.’

    CAR39413_2007 Item# 102766

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