51/365 – Catalonia – D.O. Cava – Sant Sadurni d’Anoia – Pere Ventura – Cuvée Maria del Mar Gran Reserva Cava 2009
Happy Valentines Day! What better, than a glass or two of Maria del Mar on a day like this? Sun is shining, love is in the air and writing about this winery has been long overdue. Pere Ventura was one of the first ones visited and after that there has been many returns.
There are so many producers of great Cava in and around Sant Sadurni d’Anoia, and I could probably have a separate blog called Catalan Cava 365. Come to think of it……, I just might!
Style and class! Those two words are almost enough to describe Pere Ventura. If James Bond had as good taste in beverages as he does in women, he would probably be drinking Cava from Pere Ventura. The images projected in my mind see Bond standing in a Casino bar somewhere on the Riviera in the company of Maria del Mar.
Due to its meticulous concern for quality, Pere Ventura controls every step of grape processing, from cultivation to harvest and pressing. Red wines are aged in French and American oak casks, which are replaced every five or six years.
Cava is produced according to the traditional method. As a rule, gutsy wines made from Xarello, Macabeo, Parellada and Chardonnay grapes are fermented in tanks for 20 days before they are stored in bottles that will be kept in deep cellars during 24 to 72 months, at a constant temperature of 17-18º C.
For Pere Ventura, first–quality labeling and adequate presentation are as important as wine and cava preparation and ageing. This is why they have a state–of–the–art bottling line, which represents the last link in the quality chain.
Time is the great ally in processing wines and Cavas. The construction, lay– out and design of the winery’s premises were based on this alliance. The visitors’ centre has a very modern design and an elegant and impressive tasting area, where the different wines and Cavas can be comfortably tasted.
To access the crianza and reserva area, there is a spacious staircase that leads to the cellars, which are vaulted subterranean galleries where time has absolute prominence. More than 1,000 linear meters, distributed in three levels that go down to a 23m depth, are covered in a slow and silent trip through monastic peace and ancient smells.
The impressive 2,500 sq m production area is also underground. With constant room temperature, its latest machinery and quality–control equipment have made of it, both a model for other winemakers and a clear image of Pere Ventura’s bet for the future.
In the cask room, the visitor’s senses are drawn towards the nobility of wood. Oak pervades through the spaces, the fragrances, and the decoration is present in every dimension. The visitor is faced by time winning over time, in a diplomatic way, with no rush but with a winning spirit.
The company’s philosophy and its strong adherence to its principles; the pride of being one of the best; the personality portrayed by its products, and its dynamic professional team make of Cavas Pere Ventura a winery with assured success in the coming years. Time, as a good ally, is proving so.
Cuvée Maria del Mar Gran Reserva Cava 2009
Xarel.lo (40%), Macabeo (30%), Parellada (15%) and Chardonnay (15%) are all playing part in the coupage of this Cava. The varieties are vinified separately and with a significant proportion of the Xarel.lo fermented in oak barrels, which accentuates the complexity. A treat for the senses!
Lovely bright yellow straw color, with fine, steady and persistent bubbles. Aromas of ripe fruit, peach and dried fruit. Diving back in with the nose, spices protrude, followed by vanilla and pastry, pastry with nuts. It has a intense flavor. Structured and complex in the palate, slightly oily. Would be nice with some grilled white fish!
322 to go!