Cuscó Berga Brut Nature Tradició

2012

Cuscó Berga Brut Nature Tradició 2012

Cava Brut Nature.
£12.12
Duty paid
Duty paid

Get €0.36 added to your Decántalo Balance when you buy this product
Get € 0.36 added to your Decántalo Balance when you buy this product
Alcohol: 11.50%
Designation: D.O. Cava
Winery: Cuscó Berga
Production area: Spain Catalonia
Contains sulphites
Tipo de Uva: 60% Xarel·lo, 20% Macabeo, 20% Parellada
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Cuscó Berga Brut Nature Tradició
Cava Brut Nature.
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Customer rating: Excellent

Characteristics Cuscó Berga Brut Nature Tradició

Real reviews from customers who have purchased this product

Cuscó Berga Brut Nature Tradició is a cava made from Macabeo (20%), Xarel·lo (60%) and Parellada (20%) produced by the Cuscó Berga winery in Penedés.
This cava follows the traditional method of the Champagne region, called "méthode champenoise". Firstly, they separate the varieties. In the winery they peel the grapes and cool them at a temperature of 8 ºC to prevent oxidation. Then the first gentle pressing is done, where they obtain the must, this is decanted and cooled at a temperature of 6 ºC, leaving it to rest for 24 hours.
The clean must is then transferred into the fermentation deposits, where they remain for three weeks at 14-15ºC. Once they have been filtered and stabilized, the coupage is made. They are then bottled; there is a second natural fermentation for 3 months at 10-12 ºC, this continues for four years.
Cuscó Berga
139728
2000 Items

Tasting notes Cuscó Berga Brut Nature Tradició

Alcohol: 11.50%
Production area: Spain Catalonia
Type of grape: Macabeo, Xarel·lo, Parellada
Designation: D.O. Cava
Winery: Cuscó Berga
Contains sulphites
Alcohol: 11.50%
Production area: Spain Catalonia
Designation: D.O. Cava
Winery: Cuscó Berga
Tipo de Uva: 60% Xarel·lo, 20% Macabeo, 20% Parellada
Contains sulphites
Alcohol: 11.50%
Production area: Spain Catalonia
Type of grape: Macabeo, Xarel·lo, Parellada
Designation: D.O. Cava
Winery: Cuscó Berga
Contains sulphites
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.
Pictures and situation D.O. Cava