The creation of the base wine
The grape varieties used in the production of the base wine for this Cava
are Trepat and Garnacha.
The harvest begins at the end of September with the Trepat, and is
followed at the beginning of October with the Garnacha.
We chose the Trepat for the very special aromatic characteristics which it
gives to both still wines and Cavas. It is a variety indigenous to the region
of Conca de Barberà in the Province of Tarragona.
There are only 1000 ha planted in the whole of Catalunya.
Its particular characteristics do not only depend on winemaking and
ageing, but also on the soils, the climate and the management of the
The two varieties are kept separate during the process of vinification.
They are destalked and gently, pneumatically pressed to obtain the juice,
which is then kept in contact with the skins, macerating for 10 hours, after
which the skins and juice are separated, and the juice alone transferred to
the fermentation tanks.
The first fermentation takes place in temperature controlled stainless steel
tanks t between 15 and 17°C. To these tanks we add selected yeasts from
our own Freixenet collection f cultures to start the first fermentation. This
lasts between 10 and 12 days, and when it is over we rack the wines bright,
fine and filter them in preparation for blending, bottling ad the secondary
fermentation in bottle.
Bright strawberry pink, with an abundant mid sized bubble, which rises
quickly in the glass, and forms a good crown at the top of the glass.
The nose is wonderfully fruity, as a result of the low fermentation tempera-
tures between 15 and 17°C, which allow most of the primary grape aromas
to be retained.
There are rich floral and fresh bay leaf aromas from the Garnacha, blending
with ripe red fruits, blackberry and strawberry, as well as exotic grenadine,
dried figs and dates from the Trepat. All these combine with elegant notes
of medium term bottle ageing.
The palate is fresh and light, soft and appealing. The red fruits, typical of the
Rosado cavas and still wines of the region dominate the palate.
We produce three separate dosage levels for this Cava: Dry
Alcohol: 12,00% vol.