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Characteristics of Cuscó Berga Brut Gran Reserva Premium
Cuscó Berga Brut Gran Reserva Premium is a cava produced from Macabeo (20%), Xarel·lo (60%) and Parellada (20%) from the Cuscó Berga winery, located in Penedés, made by the traditional method in the Champagne region, the "méthode champenoise". Once the varieties have been separated, the grapes are peeled, and then cooled to a temperature of 8 ºC. Firstly they are pressed in order to obtain the must, which is then decanted into tanks and allowed to cool at 6ºC and left to stand for 24 hours. The clean must is transferred to the fermentation tanks and stays there for three weeks at a temperature of 14-15 ºC. Once it has been filtered and stabilized, the coupage is made. Finally, when the wine is bottled after the second fermentation, there is an addition of selected yeast, sugar and natural properties. The fermentation lasts 3 months at 10-12 ºC and afterwards continues for 4 years.
Tasting notes Cuscó Berga Brut Gran Reserva Premium
SightPale golden yellow with bubbles. In the form of a rosary and crown.NoseOn the nose it is complex with aged aromas and a background of ripe fruit. TasteOn the palate it is soft and fine with well integrated carbon. Roasted notes and hints of dry fruit. The final taste is broad, long and persistent.
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.