Cava Brut Rosé Vintage, Pere Ventura (6 units)
The family group PERE VENTURA FAMILY WINE ESTATES produces and markets its own wines and cavas, known worldwide for their outstanding quality and prestige. It works day after day to guarantee excellence in its wineries and in its wines. Its guiding principle is to remain faithful to its values and commercial commitments, and to meet the responsibilities and business challenges of the 21st century.
PERE VENTURA VINTAGE is part of the Vintage Collection, vintage gran reserva cavas that represent the PERE VENTURA brand: elegance, distinctive character and joie de vivre. Made on the estate, they are three terroir-driven cavas for discerning palates and for experiencing the intensity of the moment.
“I created PERE VENTURA FWE based on a declaration of principles.
All of us who are part of the group uphold and respect them.”
— PERE VENTURA
Technical sheet:
Winery: Pere Ventura
D.O. Cava
Variety: 100% Pinot Noir.
Alcohol: 12 % vol.
Aging: Minimum aging of 42 months in its underground cellars
Tasting note:
Appearance: coppery salmon color, clear and bright. Fine, perfectly integrated and persistent bubbles.
On the nose, highly evocative, with floral aromas, red fruit such as strawberry tree cherry and sloe, candied stone fruit such as peach, and spicy notes.
On the palate it is fresh, delicate and highly expressive. Red fruit notes combine with aging notes, leading to a long and elegant finish.
Served in wide, deep-bowled glasses, such as those used for tasting Chardonnays, it reveals the full complexity of its aromas.
Serving temperature: between 8 and 9 ºC
Geology and Soil:
The Pinot Noir vineyard is located in the Massís del Garraf, in Upper Penedès, at an average altitude of 211 meters and with a Mediterranean climate. The soil is poor, slightly calcareous, with a high content of broken-down slate rock and limited water-retention capacity. The vines are around twenty years old. Vineyard production is 7,000 kg/ha, well below the usual average, which typically ranges between 10,000 and 12,000 kg/ha. In keeping with the PERE VENTURA philosophy, viticulture is carried out according to criteria of sustainability and respect for the environment, seeking to intervene as little as possible in the vine and its surroundings, and accompanying the vineyard throughout its life cycle until the optimum harvest moment. Harvesting is manual, with a double selection of the grapes, both in the vineyard and on the sorting table.
Pairing
At Made in Spain Gourmet, we start from the premise that it can be enjoyed at any hour, at any time, always. On its own or accompanying the unique moments of your life.
A versatile cava that adapts to different occasions. Unbeatable as an aperitif, it offers a wide range of possibilities as an accompaniment to a meal from start to finish. From elaborate pasta dishes to pastries, it highlights the delicate acidity of red fruit and the bitter touch of dark chocolate.
Production:
The stems are removed from the grapes (destemming) and the fruit is placed directly into the press. Part of the grapes is pressed directly, while the rest is first left to macerate for eight hours in order to obtain different profiles: floral in the short vatting periods and fruitier in the longer ones. After pre-fermentation maceration, gentle pressing is carried out at 0.5 bar, with a maximum extraction of 55% of the must. Static settling and fermentation for twenty days in stainless-steel tanks between 15 and 17 ºC. Second fermentation in the bottle following the Traditional Method.
Respect
They value and respect the land and the work of those who care for it and work it with their hands. They work according to the principles of organic farming.
Honesty
Their companies are built on strong moral values, reflecting an attitude and demonstrating the seriousness of a job well done. They are honest with the people who believe in them, and the product they offer consumers is honest.
Sustainability
They only understand and accept work that meets sustainability criteria.
Commitment
They maintain careful and rigorous control over all production processes to guarantee a product of outstanding quality. They fulfill their corporate social responsibility.
Authenticity, a unique territory, rigorous work, the traditional method and the taste of the Mediterranean.
Cava is synonymous with excellence, and achieving it requires genuineness. This is guaranteed by the entire production process, which at the same time offers different types of product—according to aging and sugar content—making Cava one of the most versatile drinks in the world.
In addition to the quality guarantee provided by the traditional method, a more demanding classification has been added with the introduction of the Cava de Guarda and Guarda Superior categories. All of this helps to better identify the origin and traceability of each of our small jewels and to define more clearly the segments of Cava according to aging. This unique classification places D.O. Cava at the forefront of quality sparkling wines made by the traditional method.
Discovering its categories means entering a world of flavors and history—the history that cellar aging gives to each bottle. The months of aging determine these categories, from Cava de Guarda (minimum 9 months) to Guarda Superior, with a resting period of more than 18 months (RESERVA), 30 months (GRAN RESERVA) or the highly prized Cavas de Paraje Calificado, with aging periods of more than 36 months.
In short, a wide variety of options to enjoy—and greatly—not only the quality of Cava but also its endless pairing possibilities.
Types of Cava
Versatility multiplies when we talk about the different types of Cava permitted according to the amount of added sugar. Thus, within each category we can also choose according to type. From Brut Nature (no added sugar) to Sweet Cava—ideal for a pleasant after-meal moment—we have countless options including Brut, Extra Brut, Semi-Seco and Seco. The Gran Reserva and Cava de Paraje categories are only permitted to offer Brut styles (Brut Nature, Extra Brut and Brut).