Beautifully constructed Gran Reserva Cava, the category that indicates the wine has had a lengthy period of time resting in the bottle during and after refermentation. Brut Nature is the driest finished wine - no residual sugar remains. A wine to prove to the doubters that Cava can indeed be on a par with the finest sparkling wines.
This cava was made according to the traditional method. The first fermentation lasts around 20 days in steel tanks (wild yeasts, unfined and unfiltered) and all of the varieties are fermented separately (blended in Jan/ Feb). The wine is then given a long second fermentation in the bottle using organic and neutral yeasts. It then rests in silence and at stable temperatures in racks and on its lees for four years prior to disgorgement and final bottling. Minimal sulphite addition, zero dosage.
The grapes come primarily from a old vineyard called ‘La Baixada de les Bruixes’ (forest parcel, meaning ‘The Witch’s Path’) in the heart of the Baix Penedés region where the soils are generally very poor, leading to low yields but a great concentration in the grapes. These old bush vines are surrounded by a rich biodiversity, encouraging a natural balance in the vineyard that finds its way into the wines. Part of the parcel is also in the ‘Foex’ natural park. For the Gran Funambul they only use the best, healthiest and oldest vines in a strict selection.