Llopart Rosé Brut 2017

Description

LLOPART ROSE RESERVA BRUT   Very bright cherry-pink color.Well-developed bubbles, constant and small in size. Fruity exuberant aroma dominated by a variety of forest fruits along with delicate tannins. An initially potent flavor with good structure and just the right degree of acidity that maintains a perfect balance throughout its prolonged lingering aftertaste. Aging method: Bottle fermented,“Méthode champenoise”. Organic certified.

Awards

91 pts Wine Spectator Points

89 pts The Wine Advocate Points

91 pts Jeb Dunnuck

Certificates

Vinification

Harvest takes place in September. When the grape ripening reaches its proper time, manual harvest is carried out. Then the pneumatic pressings softly extract the fruit must. Only the first juice, the first 1550 litres for every 3000 kg of grapes, the so-called free-running juice. 24 hours after its extraction, the must is statically left to rest so that the sediments settle down and then it is stored in cool deposits where the first fermentation takes place for approximately 25 days. After that the wines rest all through the winter. Shortly before spring we carry out the coupage. At this time we are ready to bottle the wine. After adding some of the so called "licor de tiratge" and autochtonous yeast, selected because of their capacity to respect the tipicity of our lands, the bottles are closed hermetically and put horizontally, underground. There, the second fermation takes places. Each one of the bottles start the natural process of bubble making and transform wine into cava.

Vineyard: HERETAT CAN LLOPART - SUBIRATS

The country estate can Llopart de Subirats is located at the intersection of the spurs of the Ordal mountain range and the Garraf massif in the municipality of Subirats (Alt Penedès), 4 km away from Sant Sadurní d'Anoia and 40 km away from Barcelona. It is on average 340 metres above the sea level and streches over a hill full of uneven slopes. The ground is settled in dip stones platforms, which allow its excellent exposing to the sun's rays and avoids the possibility of any water surplus. in winter the vineyards are protected from the cold northern winds by the Montserrat mountain range. Thanks to its singular orography and orientation the garbi and mestral breezes clear up the damp and smooth the summer maximum temperature,providing the grape ripening process with one of the greatest nocturnal thermic variations of the Penedès Region. 

Soil Type

The country estate Can Llopart de Subirats is situated in a mountainous area, geologically formed 22 milion years ago. On the outskirts a great number of vertebrate and mollusc fossil remains have been found, which hint at its past as sea bed. Many geological foldings created reef calcareous steep stratum. The grounds are balanced and have a moderate level of nutrients and organic composts. Phosphorus, silicic, calcium and potassium deritatives stand out in the mineral composition. It is an extremely sobre soil where the vineyards grow in austerity with limited force.

Viticulture

Llopart vineyards are the essence of the cava Llopart character. We directly control all our vineyards and we grow the soil bioecologically, according to the parameters of sustainable cultivation.  A suitable orientation of the grapevine lines, analysed plantation densities, the exclusive use of natural fertilisers, severe pruning in order to limit the yield, accurate control of the vegetation, green pruning, regulation of the foliar surface, control of the ripening index, selective manual harvest: all and each one of these cultivation procedure steps make up the rigorous agronomic profile that we apply at our estate.

Maturation

The bottles now rest in the cellar for a minimum of 18 months at a constant temperature and protected from vibrations and light. Half way of their maturity, the bottles are moved to another stack, aiming to obtain an intimate maceration of the sparkling wine with the lees. Due to several microbiological processes among which the yeast autolysis stands out, the cava acquires and optimises its organoleptic profile, in a lenghty ageing, which will end when the cava will have reached the harmonization of all its potential qualities.