Extremarium Pinoit Noir Rosado Brut Nature

Extremarium Pinoit Noir Rosado Brut Nature
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Extremarium Pinoit Noir Rosado Brut Nature
Cava Young.

Characteristics of Extremarium Pinoit Noir Rosado Brut Nature

Extremarium Pinot Noir Rosado Brut Nature is a cava made by Mont Marçal Vinícola.
This cava has been made 100% with the variety Pinot Noir. Pinot Noir is a very delicate grape variety that doesn't like heat, the effect of excessive humidity and is also very sensitive to frost. When the grapes meet their optimum ripeness, they are harvested by hand, only picking the best bunches. Since the bunches are very tight and compact, they decided to not destem them and to press them whole instead. The must obtained then fermented at 14ºC. The second fermentation took place in their cellar "Manel i Martina" for 50 days, wiith the temperature never exceeding 15ºC.
This wine has been aged on its lees for at least 9 months.
Alcohol: 11.5%

Tasting notes Extremarium Pinoit Noir Rosado Brut Nature

Sight Bright cherry colour with a bluish rim and a wide crown. A fine string of bubbles rises constantly. Nose Intense aromas of forest fruits (raspberries and blackberries) mixed with subtle perfumes of strawberries, floral notes like rose petals and iris, fine aromas of patisserie and red liquorice. Taste Intense and enjoyable, very fruity (cherries and watermelon) and refreshing, with an excellent aftertaste. An excellent cava, delicate, creamy and persistent.

Ratings

  • Decántalo 88

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 Mont Marçal

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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