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Characteristics of Cuscó Berga Brut Nature Reserva Ecològic
Cuscó Berga Brut Nature Reserva Eco Gourmet is a cava produced by Cuscó Berga winery and made by the traditional method in the champagne region: "méthode champenoise" made from Macabeo (30%), Xarel·lo (40%) and Parellada (30%) varieties.
Part of the production of this cava is to separate the different grape varieties. Once at the winery, they are peeled and are cooled at a temperature of 8ºC so that there is minimum oxidation. Then the first gentle pressing is carried out in order to obtain the must, which is left to rest in deposits and then cooled for 24 hours at 6ºC. Afterwards, it is left to ferment for three weeks at 14-15ºC.
After the filtering and stabilising, the coupage is made. Once it is bottled it undergoes a second natural fermentation with natural resources, organic white cane sugar and a little bit of added yeast to certify that there is no supply of genetically modified organisms (GMOs). This fermentation takes three months at 10-12ºC and following this there are two more years.
SightBy sight it has fine bubbles; energetic and persistent. NoseIt has fresh and clean aromas with wild and tropical fruit notes.TasteOn the palate it is soft and clean with a carbonic presence and balanced acidity.
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.