40% Xarel-lo,30% Macabeo, 20% Parellada, 10% Chardonnay
Estate owned vineyards located about 45 miles west of Barcelona in the River Anoia valley. The family owns a total of 150 hectares planted mostly to traditional varieties. This area is particularly suitable for the production of base cava wines of great quality, because the vines have naturally low yields and the grapes are high in acidity. The cava is based on the indigenous grapes Xarel-lo, Macabeo and Parellada.
Clay and Limestone.
The vines are trained to the Royat system which is good for areas with very low rainfall. Vine density is 3000 vines per hectare. They are working completely organic and just recently got certified.
The first fermentation takes place in stainless steel vats at a controlled temperature. The wine is then bottled along with yeast and some added sugar for the second fermentation which takes place in the bottle in their underground cellar.
Second fermentation takes place in their cool cellars for 30 months before riddling and disgorgement. 3 gram dosage.
Bohigas has many high altitude vineyards, planted at four hundred meters above sea level and open to the cooling evening air, so much of their production is from fairly cool vineyard sources (in the context of Cataluña). Their vintage bottling of Extra Brut is comprised of a blend of forty percent Xarel-lo, thirty percent Macabeo, twenty percent Parellada and ten percent Chardonnay. The vins clairs are fermented in stainless steel and the wine is aged thirty months sur latte prior to disgorgement and a finishing dosage of three grams per liter. The current release is from the 2013 vintage, though this information is on the back label. The wine offers up a fine nose of lemon, tart pear, ocean breeze, wild fennel, a fine, complex base of salty soil tones and just a hint of menthol in the upper register. On the palate the wine is crisp, full-bodied, focused and beautifully balanced, with a fine core, frothy mousse and impressive length and grip on the complex finish.
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