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Characteristics of Bertha S.XXI Gran Reserva Brut Nature
Bertha Siglo XXI Gran Reserva 2006 has been made with Macabeo, Parellada, Xarelo and Chardonnay, a modern blend in the D.O. Cava. It has aged for at least 26 months in a stack formation, which provides the cava with great aromatic ocmplexity and very well integrated bubbles. A cava with a unique personality, will go perfectly with dishes with powerful texture and aromas.
Serve at 8ºC
Alone, Aperitif, Iberian ham, Can be served with any dish, Smoked dishes, Cod
Tasting notes Bertha S.XXI Gran Reserva Brut Nature
SightA bright yellow colour with fine and steady-rising bubbles.NoseAn intense and extensive range of aromas, white fruit and flowers balanced perfectly with notes from its ageing on its lees: sweets, brioche, smoky notes, dried fruit... an elegant nose.TasteThis cava shows fresh, unctuous and elegant attack. The bubbles are subtle, fine and very well integrated. The aftertaste is long-lasting and original.
SightGolden color with a very fine bubble.NoseIn the cellar we found no primary or fruit flavorings, but a mixture of fresh yeast (notes of pastry or cakes) and autolysis aromas, reminiscent of smoked and cooked vegetables.Taste
Flavor is presented with good acidity, creaminess and rediscover the toasty notes. Good persistence and very pleasant aftertaste.
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.
Until the late 1998 Exactly marketed under the names of Josep Torres Sibill, Cava Bertha has its foundations by developing high quality products from a fine selection of wines from Penedes base, with slow fermentation and long aging. A total of 6 different champagnes and a limited production.