Wines / Cava / Cuscó Berga

Cuscó Berga Brut Nature Reserva Premium

Wine Cuscó Berga Brut Nature Reserva Premium

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    Xarel.lo grape


    Macabeo grape


    Parellada grape

  • Designation of Origin:



    Cuscó Berga

  • TASTING NOTES: Traditional method: méthode champenoise bottle fermentation. Varieties are collected separately. The process begins with the winery shelling beans grapes and then cooled to 8 ° C to minimize oxidation. Following a soft first press run juice obtained in 55-60% maximum it is done. It decants deposits and cooled to 6 ° C, allowed to stand for 24 hours. The clean must pass fermentation tanks is done 14-15ºC for three weeks. After finishing treatments, filtration and stabilization, the blend with different percentages is performed each year typically looking balance and acidity. We turn to bottled or retractions where we provoke the second natural fermentation with the addition of selected yeast, sugar and natural lands. Fermentation lasts about three months at a temperature of 10-12 ° C and then continues in rhyme for three years.
  • BARREL AGING: 36 months


Each type of grape is harvested in a different period, when the respective grains reach the desired degree of maturation. Already in the hold, the grapes are carefully discarded and cooled after 8 ° of temperature to reduce the volume of oxidation to the maximum. The Cusco Berga Brut Nature Reserva grape then passes through a phase of soft pressing, from which the flower must is obtained. This is decanted in tanks and cooled to about 6 ° of temperature: it rests in this way for about 24 hour



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