112/365 – Catalonia – D.O. Penedes – Olesa de Bonesvalls – Can Tutusaus – Cava Tutusaus 1729 Gran Reserva Eco
….., when we want to sing, we sing, when we want to dance we dance, when we want to drink bubbly…, well, yes, then we drink bubbly! We could do all, and even better, at the same time. Sing, dance and have a glass or two of my favorite bubbly in the whole wide world, Cava! Don’t for a moment think that Cava is a inferior product to Champagne, it is not! There are Cavas I wouldn’t drink and there are Champagnes I wouldn’t look at twice, but there are great Cavas out there, if you just take the time and explore, you will find them.
In 1987, seduced by this familiar, yet fascinating and mysterious piece of land, Joan Badell Badell decided to bottle his first wines and to plant his first trained vines. In 1999 his son, Raimon Badell Rosés, who was then studying oenology and was a close collaborator in the winemaking process, decided to turn to ecological and biodynamical agriculture.
Since 2006, the oenologist Ferran Gil García has also been taking part in the VallDolina Viticulturists and Winemakers of Can Tutusaus project. Apart from looking after the vineyards most carefully and in a way that is ecologically sustainable, their joint efforts have made possible the production of a white wine, a rosé one, three red ones and three different types of Cava.
They only work with grapes picked from their own estate, situated between 240m and 360m above sea level, bordering the Natural Park of the Massif of Garraf. The vineyards grow on hills with calcareous-clay soil and produce, on average, some 3500l/h. The climate is Mediterranean, strongly influenced by the vicinity of the sea.
In addition to the grapes, soil and estate itself, the two man team behind the Tutusaus are Raimon and Ferran. Raimon Badell i Roses is one of those viticulturists who live on the estate, in close relationship with his vineyards and is fully aware that grapes are the main characters in the process of winemaking. When he became involved in it, he decided to do so taking into account the characteristics of the estate so that the wine produced would be enhanced not only by the unique features of the estate, but also by the utmost care with which he treats it.
His passion comes from his father, enamoured with his land. He has also inherited his father’s dedication to winemaking. As for the rest, it’s all hard work and a wish to excel. Once he finished his studies, he worked in several wine regions all over the world. These were mere steps towards making his dreams come true. Demanding and sensitive, we shall now see where his dreams take him.
The other partner, Ferran Gill i Garcia was born in the neighborhood of Sants in Barcelona, his ancestors handed him the passion and respect for the land. Through his mother’s family of the olive trees of Jaen, and father’s family side of the Terra Alta vineyards and olives of Arbeca. He finished his higher studies of Horticulture and Food industry, began his professional projection in various companies in the Penedès. After having gained experience, and finished his master’s degree in enology, he simply decided to enjoy his profession, believing at all times in what he does. At this point, the two fellow students, decided to join forces to create something together, a project where the personality, honesty, and knowledge, is found in every bottle.
Cava Tutusaus 1729 Gran Reserva Eco
Aged in contact with the lees for a period of 36 months. Dark straw yellow to light golden, fine and steady bubbles. Intense first nose, expressing the the aging, some dried fruits appear alongside with ripe fruit and notes of spices. Subtle fragrances of nuts and pastry. Crispy and creamy in the mouth, not aggressive in any way. Spacious and creamy, coupled with a long fruitiness. Retronasal notes confirming long aging. This one I prefer with food and it goes well with cold cuts, duck and white meat.
269 to go!
Catalan Wine 365 and the SweetEasy Lifestyle