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THE
ELABORATION
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At
CAVAS MONASTELL we faithfully follow the
winemaking tradition started at the dawn of the last century. The
prestige and quality of our CAVA begins on the vine, and por technocally
monitoring numerous vineyards we can select the best grapes in the
area year in and year out.
Gentle pressing produces the must, or grape juice, that will ferment
under strict enological control for some twenty days. Following
vinification, our enologist determines the proportion of grape varieties
in the wine (the blending or coupage), which is the key to giving
character to the base wine, the source of our CAVA.
The yong wine is bottled in midwinter, after sugars and selected
yeast have been added (tirage). Thus begins the slow second fermentation
within each bottle, which will go on for months to give rise to
the bubbles (traditional method or methode champenoise).
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With
the bottles stored horizontally (rimas), the ageing process of the
CAVA begins. The close contact of the wine with its lees for at least
18 months causes the integration of the bubbles and the autolysis
of the yeasts, giving rise to the highly appreciated bouquets and
palates of our products.
Tasting tells us when to end the ageing process and eliminate the
lees from inside the bottle, preserving its contents.
The nex step is to discard the sediment and definitively cork the
bottle. Once labelled, we can offer our CAVA, which has been carefully
handled from its time as a grape to the moment it is openend to the
delight of all.
Thus the tradition continues... |
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CAVAS
MONASTELL
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V.C.MONASTELL,S.L.
- C/Girona,30 - 08770-Sant Sadurni d'Anoia - Tel./Fax. 938910396
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