Gran Reserva 2008

Montesquius 1918 Gran Reserva Brut Nature. Xarel·lo from the Cuquet vineyard, vines planted between 1950 and 1955; Macabeo from the La Marcera vineyard, vines planted between 1958 and 1963; Parellada and Chardonnay grapes from the Ventura vineyard, vines planted in 1990.

Calcareous soils from the Lower Penedès region, L’Arboç area, Mediterranean nourishment in its purest form.

Harvested by hand and in small boxes during the months of September and October, obtaining the must at very low pressure on the day of the harvest.

The Chardonnay must was fermented in third-year oak barrels.

The 2008 vintage was marked by its freshness and excellent acidity and characterised by high temperatures and a very dry summer.

The prise de mousse and ageing in bottles began in January 2009.

During the prise de mousse and ageing, they were in contact with the lees, at a constant temperature and in semi-darkness, completing this process until the disgorgement.

Completely dry Brut Nature without added sugar.

Technological cork: This guarantees the absence of organoleptic deviations.

It is advisable to open the bottle a few minutes before drinking.

Enjoy at 8-10°C in a Chianti glass.

Varieties: Xarel·lo 61% · Macabeo 29% · Parellada 5% · Chardonnay 5% Natural Brut Nature (no added sugar).

Number of bottles: 3,489

Ageing: In the bottle, for at least 6 years and 3 months.

Alcohol: 12% Vol.

Capacity: 750 ml

Gran Reserva 2009

Mourvèdre from the Pere vineyard, vines planted between 1969 and 1973; Pinot Noir from the Verger vineyard, vines planted between 1990 and 1992; Trepat from the Ventura vineyard, vines planted in 1999.

Calcareous and clayey soils with a clear texture in Upper and Lower Penedès (Lavern and L’Arboç areas).

Harvested by hand and in small boxes during the second half of September.

The Pinot Noir and Trepat grapes were harvested when overripe in late September in order to achieve maximum flavour from the fruit.

The must was extracted with gentle pressure on the day of the harvest, and the pinkish colour was obtained by soaking the skin of red grapes in the must for twelve hours.

2009 vintage

Excellent acidity and freshness of the fruit.

The prise de mousse and ageing in the bottle began in February 2010.

During the prise de mousse and ageing, they were in contact with the lees, at a constant temperature and in semi-darkness, completing this process until the disgorgement.

Completely dry Brut Nature without added sugar.

It is advisable to open the bottle a few minutes before or decant it (curiosity). Technological cork: This guarantees the absence of organoleptic deviations.

Enjoy at 8-10°C in a Chianti glass.

Varieties: Mourvèdre 74% · Pinot Noir 29% · Trepat 7% Natural Brut Nature (no added sugar).

Number of bottles: 6,280

Ageing: In the bottle, for at least 5 years and 4 months.

Alcohol: 12% Vol.

Capacity: 750 ml

Gran Reserva 2004

Macabeo from the La Marcera vineyard, vines planted between 1958 and 1963; Xarel·lo from the Cuquet vineyard, vines planted between 1950 and 1955.

Calcareous soils from the Lower Penedès region, L’Arboç area, Mediterranean expression in its purest form.

Harvested by hand and in small boxes during the first and second halves of September. The must was obtained slowly at low pressure on the day of the harvest.

The 2004 vintage was a complex one, marked by a very dry summer and a rainy rest of the year.

The prise de mousse and ageing in bottles began in January 2005.

Contact with the lees at a constant temperature and in semi-darkness was part of this process until the final moment of disgorgement.

Hot disgorgement by hand.

Completely dry Brut Nature without added sugar. It is advisable to open the bottle a few minutes before or decant it (curiosity).

Enjoy at 8-10°C in a Chianti glass.

Varieties: Macabeo 68% · Xarel·lo 32% Natural Brut Nature (no added sugar).

Number of bottles: 1,985

Ageing: In the bottle, for at least 11 years and 3 months.

Alcohol: 12% Vol.

Capacity: 1.5 l

Characteristics

Harvested between late August and early October. The must is extracted from the grapes slowly and at low pressure and is fermented separately in temperature-controlled stainless steel tanks. In January 2014 it was bottled for the second fermentation in the bottle. Throughout their ageing in the cellar, the bottles lay horizontally in underground cellars at a constant temperature of 18°C. Ideal as an accompaniment to seafood, fish and rice dishes. Amazing with bread with tomato and good quality ham.

Eye: It stands out for its bright yellow colour and persistent bubble flow pattern.

Nose: Aromatic with balsamic and bay leaf notes and a background of toasted hazelnuts, personal and very elegant.

Palate: In the palate it is a very fine cava, with very well integrated bubbles, powerful and with a great personality. Balsamic, with a taste of vanilla, slightly smoky notes and very silky. Vibrant, fresh and intense.

Designation: D.O. Cava

Varieties: 43% Macabeo 2013 with vines of over eighty years of age, 38% Xarel·lo and 19% Parellada 2013 from young vines. Vineyards located in the Upper Penedès region with altitudes of between 100 and 500 metres, highly mineral clayey-calcareous soil.

Alcohol: 11.5% Vol.

Capacity: 750 ml

Characteristics

Harvested between September and late October (Trepat is harvested when overripe). The fruits are then pressed separately, slowly and at low pressure. Trepat grapes are fermented with their lees in clay pots, and Mourvèdre and Pinot Noir in temperature-controlled stainless steel tanks. In February 2014 the three varieties were put together for bottling and for the second fermentation in the bottle, to be carried out in the underground cellars, in semi-darkness and at a constant temperature of 18°C. Ideal for appetisers, smoked salmon, tuna and trout. It goes very well with soft cheeses.

Eye: Visually, it is its beautiful pale cherry colour and very fine and elegant bubble flow pattern that stand out.

Nose: Its aromatic palette begins with a show of sirupy notes, aromas of lollipop, fruits and red flowers, spices and honey, intoxicating for the senses.

Palate: Vibrant, fresh and intense.

Designation: D.O. Cava

Varieties: 42% Mourvèdre 2013 from vines of over 30 years of age; 37% Pinot Noir 2013 from vines of over 25 years of age; 21% Trepat 2013 from vines planted fifteen years ago in Upper Penedès, in a calcareous soil surface characterised by a large number of marine fossils that give the wine salt and mineral influences.

Alcohol: 11.5% Vol.

Capacity: 750 ml