Cava 1+1=3 - Topwines4U - Topwijnen uit het Spaanse gebied Priorat
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Cava 1+1=3 Brut
Mas Gran
Grapes 45% Xarel·lo, 30% Parellada and 25% Macabeo.
Xarel-Lo Vineyard: La Pedrera, Location: Sant Llorenç d’Hortons, Altitude: 350 m, Year Planted: 1996, Growing System: on trellis, Exposure & Orientation: South / west, Harvest Date: In mid-September, Harvest: by hand, Production: 9,000 kg/ha, Soil: variable clay on a bed of chalky stones, permeable ground with good capacity of damp retention
Parellada Vineyard: Cal Ton Llop, Location: Font-Rubí, Altitude: 300 m, Year planted: 1965 Growing System: traditional, Exposure & Orientation: North / west, Harvest Date: In mid-September Harvest: by hand, Production: 9,000 kg/ha, Soil: deep, stony and permeable ground with good capacity of dap retention.
Macabeu Vineyard: La Masia, Location: Torrelavit, Altitude: 216 m, Year planted: 1970, Growing System: traditional,Exposure & Orientation: North / west,Harvest Date: In mid-September, Harvest: by hand, Production: 8.500 kg/ha, Soil: clay loam lying on a bed of chalky stones
Nose: Clean and fruity (apple, fresh peach and honey aromas) with a softly and vintage frame.
Parellada Vineyard: Cal Ton Llop, Location: Font-Rubí, Altitude: 300 m, Year planted: 1965 Growing System: traditional, Exposure & Orientation: North / west, Harvest Date: In mid-September Harvest: by hand, Production: 9,000 kg/ha, Soil: deep, stony and permeable ground with good capacity of dap retention.
Macabeu Vineyard: La Masia, Location: Torrelavit, Altitude: 216 m, Year planted: 1970, Growing System: traditional,Exposure & Orientation: North / west,Harvest Date: In mid-September, Harvest: by hand, Production: 8.500 kg/ha, Soil: clay loam lying on a bed of chalky stones
Nose: Clean and fruity (apple, fresh peach and honey aromas) with a softly and vintage frame.
Palate: Fresh, with body, tasty, pleasant and sensual in mouth. It is a delicious sparkling wine, with fine and delicate effervescence.
Ideal: croquettes (cheese, meat or ham), salty crepes, a slice of toast with escalivada’ (typical Catalan cuisin).‘Piquillo’ (peppers variety) filled with cod and ‘escalivada’ sauce, Iberian cold meats. Toast with foie. Pasta. Fish: grouper with a soft garlic mousseline. Desserts: wide range of sweets such as Catalan cream and toffee iced cake, ‘catanies’ (Catalan chocolates).
Each back label has an invisible ink, which appears in blue once the product has reached the right drinking temperature (5-8ºC).
Cava 1+1=3 Rosé
Priorat Map
Grapes
Variety: Trepat 52%, Grenache 32%, Pinot Noir 15%
Trepat Vineyard: D’en Pere, Location: Barberà de la Conca, Altitude: 400 m, Year planted: 1970
Growing System: Traditional, Exposure & Orientation: East/west
Harvest Date: In end-September, Harvest: by hand
Production: 9.500 kg/ha, Soil: clayey texture on a bed of chalky stones.
Grenache Vineyard: L’Avellà, Location: Font-rubí, Altitude: 480 m, Year planted: 2000, Growing System: on trellis, Exposure & Orientation: South/east
Harvest Date: In med-September, Harvest: by hand
Production: 9,200 kg/ha, Soil: deep, clayey loam texture with stony elements.
Pinot noir Vineyard: Mas Moió, Location: Font-rubí, Altitude: 400 m, Year planted: 2000, Growing System: on trellis Exposure & Orientation: East/west, Harvest Date: In mid-August, Harvest: by hand Production: 8,900 kg/ha, Soil: clayey loam structure, deep soil with good capacity to keep the moisture. The harvest was made when the grapes were in optimal health and ripening conditions.
Elaboration: Method ‘Champenoise’ (secondary fermentation in the bottle)
Elaboration: Method ‘Champenoise’ (secondary fermentation in the bottle)
Nose: Clean, fresh, red fruit touches (strawberry, cherry and raspberry)
Palate: Reflects nose sensations. The abundance in fruit flavours and freshness make it long with a persistent aftertaste.
Ideal:
Canapés, croquettes, toasts with Iberian smoked cold meat. Wonderful combination with toast and ‘escalivada’ grilled vegetables, lasagne with vegetables and ‘escalivada’. Aubergines filled of pork meat, samfaina (the Catalan ratatouille). Different kinds of pasta with Bolognese sauce, Paella with meat, white meat grill, codfish Vizcaya style. Desserts where the dark chocolate is the main ingredient and with a high percentage of cocoa.
Each back label has an invisible ink, which will appear in blue once the product has reached the right drinking temperature (5-8ºC). The image should be the following one: 1+1=3 drinking temperature OK
A lot international Wine Awards f.e.
2014 - Penin 92 points, 2011 - Wine Advocate, R. Parker: 92 points, 2011 - International Wine Cellar, S. Tanzer: 87 points, 2011 - The Best Spanish Wines for Asia (HK 2011): Medal of Silver
2010 - Wine Style Asia Award (Singapore): Medal of Silver
Cava 1+1=3
Topwines Onderneming
VINEYARD
Xarel-Lo : La Pedrera
Pinot Noir: Mas Moió
Grapes
Xarel·lo, Pinot Noir
TASTE NOTE
Nose: Delicate and pleasant vintage touches (royal jelly) which merge in deep and imaginative floral notes (orange blossom) giving away an endless of great feelings.
Palate: The authenticity of the grape variety Xarel•lo and the Pinot Noir creativity are noticed in mouth because of the red fruit (fruits of the forest). The memory of its bouquet, lead us through discover a creative and fresh cava of a special after taste.
Ideal
Seafood (only big pieces example: griddled lobster), Raw and marinated fishes, Fish or seafood soup
Seafood rice, Baked white fish (sole with Dutch sauce, grouper with garlic mousseline), Fowls (chicken, baked turkey)
SCORES
Wine Advocate: 92 points, Guia Peñin: 91 points, View from the Cellar: 91+ points
AWARDS
Decanter 2013: Silver Medal, Zarcillo 2013: Silver Medal, Effervescents du Monde 2011: Silver Medal
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