Varietals: 50% Macabeo, 35% Parellada, 15% Xarel-lo
Aging: 12 Months on the lees
Alcohol Content: 11.5% by Vol.
Residual Sugar: 9 Grams/Liter
Tasting Notes: This fine Spanish sparkling wine is made using the Traditional Method, in which the secondary fermentation producing a sparkling wine’s bubbles occurs in the bottle. Its fresh, toasty nose, beautiful citrus, green apple and mineral flavors, supple, lively mouth-feel, and clean, crisp finish make it the ultimate celebratory wine. Enjoy it on its own and with caviar, sushi, seafood, fried foods and Asian dishes.
Background: 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. The winery is situated on the 300-acre El Padruel estate and shares the landscape with the famous 17th-century fortress of the same name in the Mediterranean coastal town of Vilanova y la Geltru, some 50 kilometers south of Barcelona. Over the years, the fortress on the estate has played an historical role in navigating the Mediterranean Sea as well as in the Spanish civil war.
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. These are the predominant varieties used in our world famous Jaume Serra Cristalino Cava. Beginning in 1999, experimentation was undertaken to determine which varietals would thrive in the area of the estate, 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 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 purchases the white varietals of Macabeo, Parellada, Xarello and Chardonnay which are used in the famous Jaume Serra Cristalino Brut, Extra Dry and Brut Nature Cavas; and Pinot Noir and Trepat, which are used in our Brut Rosé Cava.
Vinification: By law, Cava must be made in the traditional method in which the secondary fermentation takes place in the same bottle in which the sparkling wine is sold. There is an added requirement that Cavas must age for a minimum of nine months on the lees before release. After conducting extensive research, the winery has isolated the ideal yeast which helps to impart the finest quality and an elegant mouth-feel that our Cavas are renowned for. Our Brut Vintage is patiently aged for 30 months on the lees before release while the non-vintages types are aged for 12-18 months.
Imported by: CIV(USA) Colección Internacional del Vino
Sacramento, CA 800-669-1972