|Grape||Xarello, Macabeo, Parellada|
|Style||Dry, Toasty, Fresh, Complex, Nutty|
Bohigas Cava Brut Reserva is produced by the traditional method requiring secondary fermentation in the bottle and ageing on the lees for 18 months. It features fruity aromas such as apple, pear and citrus along with white flowers, as well as light spicy notes of cinnamon and biscuit. The palate is structured and vibrantly acidic with ripe stone fruits and a creamy mousse, creating a full-bodied, balanced and lengthy finish. This quality sparkling wine is an ideal accompaniment to grilled white fish, chicken dishes and of course, paella.
About the Producer
The Can Macià estate in Odena - around 50km north west of Barcelona and just 10km from the foothills of Montserrat - dates back 800 years and still belongs to the same family, of which Jordi Casanovas Bohigas is a direct descendant. He, together with his daughter Maria Casanovas Giró, run the winery and estate.
Cava is king here. Mas Macià's first Cava was released in 1936, but much of its production was still sold to other Catalan producers. However, investment in the cellars in 2000 led to renewed emphasis on high quality estate-bottled wines, both sparkling and still.
The Can Macià estate has over 35 hectares of vineyard, along with forests and wheat fields. The family also owns the 54 hectare Can Batllevell estate in Gelida (half-way between Odena and Barcelona) where its limestone soils and Mediterranean climate lead to early-maturing grapes. These estates combined mean that the family has access to Macabeo, Xarel-lo, Parellada, Garnatxa Blanca, Chardonnay, Pinot Noir and Cabernet Sauvignon - with some vines over 50 years old.
At 450m in altitude, the estate is the second highest winery in the region and at the very limit of Cava production.
Vineyard and Winery
Grapes are sourced from 35ha of vines cultivated on the Can Macià estate, situated in the Anoia river basin, near Odena. They grow in clay-limestone soils and this, together with the Mediterranean-Continental climate and low rainfall, produces low yields with high acidity. Slow but complete ripening makes this area suitable for the production of high quality Cava base wines. The grapes are harvested by night, in cool temperatures. Bohigas Cava Brut Reserva is produced by the traditional method, with a second fermentation in bottle, the wine is kept on lees for at least 18 months before release (dosage is 6g/l).
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