Cuscó Berga Brut Nature Tradició

Cuscó Berga Brut Nature Tradició
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Cuscó Berga Brut Nature Tradició
Cava Reserva.
  • Winery: Cuscó Berga
  • D.O.: Cava
  • Variety: Macabeo, Parellada, Xarel·lo
  • Volume: 75 cl.

Available vintages of Cuscó Berga Brut Nature Tradició

  • Cuscó Berga Brut Nature Tradició 2010
    6x
    8,50 €/u
    8,95 IVA inc.

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  • Cuscó Berga Brut Nature Tradició 2010
    8,95 IVA inc.
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    8,50 €/u
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Characteristics of Cuscó Berga Brut Nature Tradició

Cuscó Berga Brut Nature Tradició is a cava made from Macabeo (20%), Xarel·lo (60%) and Parellada (20%) produced by the Cuscó Berga winery in Penedés.
This cava follows the traditional method of the Champagne region, called "méthode champenoise". Firstly, they separate the varieties. In the winery they peel the grapes and cool them at a temperature of 8 ºC to prevent oxidation. Then the first gentle pressing is done, where they obtain the must, this is decanted and cooled at a temperature of 6 ºC, leaving it to rest for 24 hours.
The clean must is then transferred into the fermentation deposits, where they remain for three weeks at 14-15ºC. Once they have been filtered and stabilized, the coupage is made. They are then bottled; there is a second natural fermentation for 3 months at 10-12 ºC, this continues for four years.
Alcohol: 11.5%

Tasting notes Cuscó Berga Brut Nature Tradició

Sight Pale golden colour. Very bright with very fine and small bubbles and a rosary form. Nose It has complex aromas with elegant spicy notes. Taste On the palate it is balanced and dry as well as soft, with nuances from the aging. It has a well-balanced acidity.

Ratings for the vintages from the D.O. Cava

2013 Excellent
2012 Very good
2011 Very good
2009 Very good
2008 Excellent
2007 Excellent
2006 Excellent
2005 Very good
2004 Good
2003 Bona
2002 Molt bona
2001 Very good
2000 Excellent
1999 Very good
1998 Very good
1997 Good
1996 Very good
1995 Bona

Reviews

D.O. Cava

Winery Cuscó Berga

Cava was born under the constant shadow of its French counterpart, Champagne. However, produced over 1,200km away and a gap of over 100 years, Cava was always going to be a completely different product, even if produced using the same method and and sometimes with the same varieties. Firstly the climate and soil have a profound impact on the yields, while the plant strains that thrive here and completely different to those in the Champagne region. Fortunately, as more winemakers are becoming convinced of this, they are producing Cavas with their own personality, showing off the art of the second fermentation in the bottle like no other wine region in the world.

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