Aloha Everyone:

CAVA is hot --- Spain's famous sparkling wine is taking the US by storm.  Unquestionably the world's best Sparkling "bang for the buck"... 

There's CAVA --- and there's CAVA, read on!

AJ

 

#2752 Cristolino Brut NV 12/750 $7.00/Bottle

Varietals:  50% Macabeo, 35% Parellada, 15% Xarel-lo 

Vineyards:  Can Suriyol (Alt Penedés), El Padruel 

Aging:  18 Months on the lees 

Alcohol Content:  11.5% by Vol. 

Residual Sugar:  9 Grams/Liter  

Tasting Notes:  Crisp and toasty nose, this wine shows beautiful citrus and green apple fruit with a supple, yet lively mouth feel of very fine bubbles and a very clean finish. The ultimate celebration wine, it is excellent on its own or with a wide array of foods including fried foods, seafood, Asian dishes...

Winery Background:   

The winery behind Cristalino, Jaume Serra, was founded in 1943 by distinguished enologist Jaume Serra Guell.  It is located in the Garraf subdivision of the Denominacion de Origen Penedés, the largest wine growing area in Catalonia. Jaume Serra lies within the “El Padruel” estate in the Mediterranean Coastal town of Vilanova y la Geltru, some 50 kilometers south of Barcelona,.  Wine making began on this property in 1947.  The winery underwent renovations in 1984 and then again in 1997, after the J. García Carrión family purchased the property. 

The Vineyards: 

The white varietals of Parellada, Chardonnay, Macabeo and Xarel-lo are grown in Jaume Serra’s vineyards situated in the Alt Penedés, a sub region of the Penedés, and are used to produce the area’s famous sparkling wines, called CAVA.  The winery is located on the 300 acre El Padruel estate and shares the landscape with the famous 17th century fortress of the same name.  During the 1980’s, experimentation was undertaken to determine which varietals would thrive in the area and exhausted vines were removed and replaced with the white varietals above as well as Merlot, Tempranillo and Cabernet Sauvignon.  In addition to their own estate grown grapes, the winery has established unique, long-term contracts with 15 growers in the Penedés region.  Under these agreements, control and maintenance of the vineyards is undertaken by Jaume Serra to ensure their quality standards are met.  From these growers the winery purchase the white varietals of Macabeo, Parellada, Xarello and Chardonnay which are used in the famous Cristalino Brut, Extra Dry and Brut Nature Cavas. 

Vinification: 

By law, Cava must be made in the Methode Champenois or Champagne Method. Due to European regulations prohibiting use of that term, Cava is now labeled as Methode Tradicional, which has the same requirements with an added stipulation that cava must age for a minimum of nine months on the lees before release.  After researching local yeasts, the winery has taken the extraordinary step of importing their yeast from Champagne, France in order to impart the finest quality to their Cavas. 

In the News... 

 “2006 HOT BRAND AWARD WINNER” Impact Magazine  

“Top 100 Best Buys of 2003” “Fresh and lively with lime and green apple.  Zippy, clean.”  Wine Enthusiast. 

 

Penedés and Cava:  A Short Background

Long thought to be the next best winegrowing region in Spain next to Rioja, Penedés is one of the oldest viticultural areas in the country. Being at the crossroads of the ancient world, the wines of the Penedés region were in high demand by the people of the Mediterranean and today, all over the world. Barcelona, the cultural influence of Penedés, built by the Romans because of its strategic proximity to the rest of the Mediterranean, continues to be the busiest port in the Mediterranean Sea today.

Vineyards were planted throughout the area, some of which date back to the Phoenicians, who originally planted Chardonnay. Wines made from red grape varietals were the most abundant and popular. White wines, made with Muscatel and Malmsey, produced sweet wines.

During the Middle Ages, the winemaking trade was not hindered by the presence of the Moors because of the large demands of the export markets. Real demand, however, for the wines of the Penedés, came about in the eighteenth century by Latin American countries. It was at this time, that extensive grape plantings were made throughout the area. The soil, largely limestone, is perfect for viticulture, the climate is temperate with ideal rainfall for growing grapes.

With the 1950's, came the renewed interest and development of the sparkling wine industry, known as CAVA. Cavas have been made in the Penedés since the late 1890's. Parellada, Macabeo, Xarello, and Chardonnay are the principle varietals used in the production of CAVA. By law Cava must be made in Spain and must be aged in bottle a minimum of nine months before release. 95% of all Cavas are produced in the area in and around Cataluña. Cava was established as its own denominacion in 1986.

Modernization of the region's still wines began in the 1960's, when the Torres family experimented with the French varietals of Chardonnay, Merlot & Cabernet Sauvignon and combined them with the more traditional varietals of Tempranillo, Cariñena, Parellada, Xarello, and Macabeo.

There are three sub-regions of the Penedés: Bajo Penedés, Medio Penedés, and Alto Penedés.

The Bajo Penedés, borders the coastline, and is the hottest sub-region because of its proximity to the water. The climate here gets as hot as in Jerez or the central plains of Spain. The soil in this subdivision consists of limestone, clay and sand. This is the best region for growing black grape varietals, such as Garnacha, Tempranillo, Cabernet Sauvignon, and Cariñena.

The Medio Penedés produces approximately 60 percent of the total grape harvest for the region, and most of the production is of white grape varietals of Xarello and Macabeo (Viura). This subdivision is separated from the coast by stretches of low-lying hills, which are best seen from the air. The climate is cooler than on the coast, but still warm. The soil consists of limestone and clay.

The Alto Penedés, (also known as the Penedés Superior), is the highest region and the most humid. The climate here is very similar to that of the climate in Bordeaux. The soil is very chalky, so the white varietals thrive here, especially Parellada.

 

Aloha,

Alan