Blanc de Noirs Cava Gran Reserva Brut
Cava Gran Reserva
Brut
12% Vol.
More than 40 months of aging
Blanc de Noirs Pinot Noir is a sparkling blanc de noirs where the protagonist is red and crunchy fruit, ripe and fresh at the same time. It is a precise wine, which requires a very delicate pressing to obtain the purest juice from the grapes: almost like capturing its soul and turning it into a graceful and captivating wine, with a magnetic personality that does not leave anyone indifferent.
Its lively character is nuanced with a 40-month aging that adds complexity and balance. Bold and rebellious, it adds a touch of daring to the experience of uncorking it.
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Rieral
Propietat d’Espiells has 28 hectares of Pinot Noir vines divided into seven plots. One of them is Rieral: an 18-year-old vineyard with 11 hectares of very shallow, limestone-rich soils, where this Blanc de Noirs is born. Situated at an altitude of 191 meters above sea level, on the eastern edge of the Alt Penedès, this plot allows the grapes to ripen slowly and develop subtle and elegant aromas thanks to the vine’s natural vigor, which allows its leaves to shade the grape clusters.
Oenologist at Juvé & Camps
Tasting notes
Intense yellow with golden highlights. The bubble is fine, persistent, and well integrated, bringing vibrancy and visual elegance. Aromatically complex and generous, it reveals notes of ripe fruit like peach, along with red berries and black cherries. Subtle hints of Mediterranean aromatic herbs and vineyard flowers are interwoven. Toasted bread notes and a delicate touch of honey also appear, a reflection of its aging on the lees. On the palate, it is voluminous, broad, and fresh, with a perfectly integrated bubble contributing to a creamy and enveloping texture. As it opens in the glass, the wine gains expressiveness and shows remarkable aromatic precision. The finish is long, rounded, and persistently recalls red fruit and brioche. Best served in a Pinot Noir glass to allow it to reveal its full potential and complexity.
Pairing
Wagyu cecina, sushi with salmon and soybeans, truffle-ripened beef ravioli, grilled asparagus.
