MÓN Cava

First Cava produced in our Montesanco winery, built in 1882 under the name of “Casa de la Viña”.

We have elaborated our MON MONTESANCO Cava Brut Nature Reserva from a small plot of Macabeo over 50 years old at an altitude of 731 meters above sea level.

100% Macabeo on trellises and dry-farmed over 50 years old. Mixed calcareous-clay soil. Organic and biodynamic viticulture. Yield: 2.5 kg/vineyard.
Grapes are hand harvested on September 7, 2019, 10 days before , the vines were partially de-leafed in order to increase the concentration of sugars.

The grapes are selected using a sorting table and then destemmed and macerated at 8ºC for 36 hours. It is then pressed at 0.5 bar.
The extracted must is decanted statically for 24 hours and the free-run juice is fermented in new 40-liter oak barrels at 16ºC. Once fermentation is complete, the wine is kept in contact with its lees until racking and filtration.
The second fermentation takes place in the bottles at a constant temperature of 16ºC in order to carry out a slow fermentation for a perfect integration of the natural carbon dioxide, resulting in fine bubbles in the glass. Aging was carried out in contact with its fine lees in rhyme for 36 months with manual disgorgement.

• Color: intense golden yellow.
• Nose: Intense, very expressive with floral aromas of white fruit, candied pear, nuts, spices…
• Palate: Very creamy, with a subtle, fresh and elegant passage, balanced acidity and a very long aftertaste, confirming aromas. Expressive, with great power and bakery notes from its aging on lees.

• Alcoholic strength: 11.5% Vol.
• Contains sulfites.