Claror Brut Nature Gran Reserva 2014, biodynamic, Vins El Cep

75cl bottle CLAROR is synonymous with purity, it is the essence of Cava, the maximum expression of the Mediterranean, the traditional varieties of Penedès and the intensity of old vines. The first Cava made following the principles of biodynamic agriculture. It is a long-aging Cava that represents the maximum expression of "terroir". A great reserve, with very subtle and complex nuances. The first cava from a qualified area had to be the maximum expression of our vineyards, made with the traditional varieties: Xarel·lo, Macabeo and Parellada. To make our Claror cava, 5.5 hectares of old vines of the three traditional varieties have been selected within this area, which have historically produced grapes of exceptional quality. These vineyards have unique characteristics as a whole, which since 2003 have all been worked following the principles of biodynamic agriculture. Claror was the first biodynamic cava with the 2006 vintage. Made in Spain Gourmet always offers the best of Spanish gastronomy. Vins El Cep was born from the union of four families of viticulturists and four estates. Producers since 1980 of unique high-quality wines and cavas, the expression of their terroirs. Located in the Costers de l'Anoia, in Can Llopart de les Alzines, they are pioneers in organic and biodynamic viticulture. They strive to achieve the perfect balance between respect for nature and high quality in the cellar. The vines are its heritage, the roots its landscape Data sheet Winery: Own vineyards, in Sant Sadurní de Noia (Barcelona), they harvest manually. DO. penedes Vintage: 2014 Grade: 12% Variety: 43% Xarel lo 33% Macabeu 24% Parellada Tasting note: A fine and persistent rosary. Fine aromas. Very frank and fresh, with fruity aromas of apple, toasted almonds and subtle mineral nuances. Very fine, elegant and complex on the palate. The passage through the mouth ends with a persistent finish Serving temperature: 6-8ºC Elaboration: The grapes for this Cava come from the terroirs of Paraje de Can Prats, located on the shores of the Anoia river. From these 4 hectares of biodynamic agriculture, grapes are obtained that have an optimum degree of ripeness and acidity. Xarel·lo from Can Prats: Planting year: 1960. Macabeo and Parellada from Can Miquel de les Planes: Planting year: 1947 and 1969. Formation system: old vines, in goblet. Soils that are moderately deep, carbonated, with predominantly loamy-silty textures, well structured, porous, and with frequent fauna activity. They are very suitable soils for viticultural use that allow the varietal character of the vines to be fully expressed. South west orientation. Sprouting took place 15 days later than usual. The season was very dry and particularly warm during the month of July, which advanced the ripening of the grapes. This happened in a very healthy vintage with a very balanced acidity. The harvest is manual. Quick and gravity entry into the cellar. Pressed at low pressure with a free run juice extraction of 50%. Fermentation of each variety in small tanks at a controlled temperature, native yeasts. With 12% of the base wine aged in barrels for 2 months. Aged for more than 40 months. Pairing: shellfish, fish. At Made in Spain Gourmet we believe that it is excellent with Mediterranean rice dishes such as those from the Dehesa de la Albufera (seafood paellas, soupy rice dishes) and fresh pasta with sautéed vegetables or boletus sauces. Vins el Cep is a sustainable, responsible and efficient winery. They work every day to fulfill their commitment to the landscape. They work sustainably using renewable energy, fully respecting the environment in the vineyard and in the winery. They watch to improve water management, waste reduction and energy efficiency, and invest so that everything works with photovoltaic energy. His path The Carreras, Esteve, Masana and Parera families had centuries of experience, with a deep-rooted agricultural tradition and in the tradition of making wine in their country houses. Thus, in 1980 they started a joint project to produce wines and cavas that represent the identity of our terroirs. Can Llopart de les Alzines, a farm dating from 1499 and surrounded by vineyards, was the place chosen to build his winery. The soul of his project were – and always will be – those four friends and neighbors who ended up becoming partners. Gil Masana, Josep Carreras, Pere Parera and Josep Esteve, who, based on their vocation, knowledge and love for the land, have been able to lead it up to now. Biodynamic: Pioneers and convinced Throughout its history, each generation has contributed its grain of sand, its advances, but also the wisdom of knowing how to see and reflect. The experience that this direct contact with the land gives them led them, in 2000, to direct their agriculture towards organic farming. Shortly after, with the concern to continue improving at all levels, they decided to go a step further and apply biodynamic agriculture. Although at that time it was a type of agriculture quite unknown in our country, the results spoke for themselves and they decided to bet on it. And they will continue betting. Vins El Cep was born and grew up in this landscape of vineyards and forests that imbue character. They love our land and that is why they take care of it, listen to it and try to understand it in order to act, because they know that everything starts here, in the soil, in the vines, in the plants and animals that coexist in the same ecosystem, understand each other and They establish a natural balance. Observation, effort and conviction have led them, from 2003 to the present, to continue working in this direction, striving to achieve the perfect balance between respect for nature and high quality in the winery. His Claror cava, the world's first biodynamic cava, is an example of his work. It is known that the path of wine begins in the vineyard. The personality, the feeling, the expression of its wines only make sense if the vineyard is more alive every day. The vines are its heritage, the roots its landscape. terroirs and places Thousands of years ago these lands were part of the seabed and in fact more than 500 years ago there were already vineyards. Its vineyards are, to a large extent, old vines located in Costers de l'Anoia and located between the municipalities of Sant Sadurní d'Anoia, Gelida and Sant Llorenç. Vineyards with a marked character, a quality that is needed to obtain their terroir wines. The grape grows between gently undulating slopes, crossed by deep streams and a typically Mediterranean climate: moderately hot and dry summers, mild winters and irregular rainfall. To the autochthonous varieties, which are the ones that occupy a large part of its vineyards, such as Macabeo, Xarel·lo, Parellada and Tempranillo, others such as Cabernet Sauvignon, Chardonnay, Pinot Noir, Merlot or Syrah are added, which allow them to find balance in the coupages. The roots, moderately deep, are hooked into a loam-clay-silt soil, well structured, porous and active at the level of fauna. Thanks to the ecological and biodynamic agriculture that is applied, ants, worms and all kinds of organisms live and develop, promoting the necessary natural balance. Commitment They are a sustainable, responsible and efficient winery. They work every day to fulfill their commitment to the landscape. They work sustainably with renewable energy, fully respecting the environment in the vineyard and in the winery. They watch to improve water management, waste reduction and energy efficiency. They invest to work with photovoltaic energy. They are what you see. prayer Experience and Passion Two generations combine experience and tradition with passion and new bets. Strict control, technology and the correct coupage are the key to the success of their wines and cavas. winemaking The location of the winery, next to its vineyards, means that the grapes arrive in the best conditions. This grape is pressed with gentle pressure to extract the most noble fraction of the must, a maximum of 50%, this guarantees the highest quality of its wines. In small tanks, and strict control during fermentation, we vinify each variety separately according to the vineyard from which it comes to personalize each of the wines they will obtain. Breeding Inside the cellars, protected from light, with constant humidity and at low temperatures, their bottles rest. Only with these optimal conditions and long aging is it possible, year after year, to transform the grape into an exceptional cava. The long aging contributes the complexity of the bouquet, the finesse and the integration of the carbonic content of its reserve and gran reserve cavas. Printing During the first months of the year, when the temperatures are lower, they bottle their wines and cavas. Under these conditions, a slow fermentation takes place in the bottle to obtain the best aromas and some fine bubbles that will be combined to start the long aging process. The selected yeasts will give complexity and character to your cavas.