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Bertha Brut 1989

Bertha Brut 1989
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Bertha Brut 1989
Cava Reserva. 16 months in bottle.
  • Winery: Bertha
  • D.O.: Cava
  • Variety: Macabeo, Parellada, Xarel·lo
  • Volume: 75 cl.

Available vintages of Bertha Brut 1989

  • Bertha Brut 1989 2012
    Last 1 available!
    9,10

    Buy
    • Peñin 88
  • Bertha Brut 1989 2012
    • Peñin: 88
    9,10
    Last 1 available!
    Units
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Characteristics of Bertha Brut 1989

Bertha Brut 1989 is a cava Brut from the D.O Cava produced by Cava Bertha. This cava is a blend of 3 different grape varieties: Macabeo (40%), Xarel.lo (35%) and Parellada (25%).

The Cava Denomination of Origin is home to an ideal climate for the cultivation of vines and growing of grapes. The proximity to the Mediterranean Sea allows for warmer temperatures that are mild and temperate.

The grape varieties in this cava are the most typical varieties of the region. The grapes used for Bertha Brut 1989 are taken from selected vineyards from various winemakers in the area.

Once at the winery, the various grape varieties undergo the vinification process seperately. Once the first fermentation has been carried out, the wine is blended.

Bertha Raw 1989 then undergoes carbonic fermentation at 13 degrees for 12 to 18 months. Following this, disgorging occurs using traditonal methods, with only 8 grams per liter of liqueur d'expédition added to the final product.

Cava Bertha is known for developing high quality cavas in limited production. Until 1998, this cava was known as Josep Torres Sibill.

Alcohol: 11.5%
Serve at 6ºC
Pairing
Aperitif, Light starters

Ratings

  • Peñin 88

Ratings for the vintages from the D.O. Cava

2015 Very good
2014 Good
2013 Excellent
2012 Very good
2011 Very good
2009 Very good
2008 Excellent
2007 Excellent
2006 Excellent
2005 Very good
2004 Good
2003 Good
2002 Very good
2001 Very good
2000 Excellent
1999 Very good
1998 Very good
1997 Good
1996 Very good
1995 Good

D.O. Cava

Winery Bertha

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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