320/365 – Catalonia –D.O. Penedes – Viticulture by Cal Batlle & Elaboration by Mas Candi – El Vesper de la Gloriosa 2013
This is NOT a Cava,this is a Sparkling wine produced using the “Ancestral Method”. Pale yellow color with soft green iridescence, constant bubbles and a fine steady flow. On the nose there are aromas of white fruit (pear), hints of citrus (lemon) which provides a very refreshing background. Some creamy notes of pastries, brioche, soft nuts (almonds), presence of yeast with hints of warm bread and croissant, a touch of herbs. Pleasant coolness during its entry, tasty overall presence with fresh and ripe white fruit, light touch of a bitter taste, dried fruit notes, good acidity, spacious, light creaminess. Refreshing sparkly. Long and a aftertaste of white fruit and some citrus.
In addition to these definitions, the word(s) is/are used to name and define a type of natural sparkling wine, characterized by being produced by a single fermentation directly in the bottle. Too me, it represents one of the ways to make wine with minimal intervention, and I am happy to see that this production method has been reclaimed. The method is the “Ancestral Method” but I lay claim to it being Ancient as well, hence I use both definitions above!
The ancient fermentation method creates a spontaneous fermentation and uses no added sugar, nor tirage or expedition liqueur. Only sugar from the grapes is to be fermented. There’s no disgorging deposits, or if there is, it is the bare minimum, that is left in the bottle and the appearance can be a bit murky.
– The process would be:
o develop the base wine (still wine) using classic fermenting techniques and of course this depends on the process of each winery.
o make the cuvée, with the residual sugar still present, and the wine still being “still wine”. The fermentation and maturation of the base wine and the cuvée continues in the same bottle without added sugars, tirage/expedition.
Having explained all of the above, El Vesper de la Gloriosa is a natural sparkling wine, made using the ancestral method with yeasts. This is a wine made through cooperation of two great wine entities, Viticulture by Cal Batlle & Elaboration by Mas Candi, with the aim of creating a sparkling wine that breaks the current cliches, and which is not indifferent to the consumer. It is a blend of Macabeo and Xarel·lo, planted in the early 50’s. To keep up the purity of the grape, they have opted to use the ancient method, fermented with autochthonous yeast from the same vineyard, adding no sulfur in its preparation. This sparkling wants to be a recognition to the history of the property, specifically recognizing the time of the Civil War, in which part of the property was occupied by a Republican airfield, called the “Vesper de la Gloriosa”.
71 to go!