Cavas Hill 1887 Rosado
Light and spritzy traditional-method Cava with red berry notes.
Style: Sparkling rosé Cava
Grape(s): 60% Garnacha and 40% Monastrell
Appellation of Origin: Spain --> Penedès --> Cava DO
Winery: Cavas Hill
Alcohol: 12% abv
Awards:
A deep cherry red with hints of mature red fruit enhanced by robust ageing. On the palate it is fruity and glossy, mature and well-structured. Serve cold between 6 ºC and 8º C. Cool it slowly in an ice bucket or at the lowest shelf of the fridge. Open the bottle some minutes before serving and use fine transparent tall glasses. Ideal with cocktails, cold starters, rice, and for desserts which are not too sweet. Conservation: Keep the bottle standing vertically avoiding direct light and air draughts, at a temperature not higher than 20º C.
| Style | Sparkling |
|---|---|
| Region | Cava |
| abv | 12% |
| Title 1 | About The Winery |
| Content 1 | "Ennoble" is the term used by experts to describe the traditional action of adding different varieties of grape to a vineyard’s stock. It was this that, in the nineteenth centuries, saved our vines from the phylloxera plague and gave rise to the current richness of the vineyards of the Penedès. The term acquires special meaning at Cavas Hill. Its beginnings date back to the seventeenth century when an English immigrant named Joseph Hill began growing vines at the "El Maset" estate. Over the course of many generations, his descendents continued with the family business until over one hundred twenty-five years ago, in 1887, when Cavas Hill was incorporated as a company dedicated to the cultivation of vines and the production of wine. In 1918, our first underground cellars were built, and production of our "méthode champenoise", wine –now known as “cava”– commenced. Thus it is that, today, our wines enjoy the great prestige conferred only upon top-quality products. The area is blessed with an exceptionally favourable climate. A perfect balance between the amount of sun and rain, and its proximity to the Mediterranean, at a height of 200m above sea level, means that these lands enjoy a truly privileged situation. Added to this, tradition and technology –that is, centuries of know-how– careful production in the hands of expert winemakers, ageing in the silence and shadows of our cellars, combined with the most advanced winemaking techniques, continue with the natural process of these excellent products. From the vine’s first shoots to bottling, the entire process is strictly controlled. Modern, well-equipped facilities and a range of cellars running under the vineyards, provide a guarantee of quality for the ageing of Cavas Hill’s wines and cavas. |
| Title 2 | Winemaking |
| Content 2 | After the second fermentation that takes place in the bottles, the bottles are kept in the cave at least twelve months at a temperature between 12ºC and 16ºC. The contact of the base wine with the yeast during this time gives the cava a unique personality. Once the cava is free of the yeast responsible for the second fermentation, we add expedition liqueur 22 gr/l sugar, since it is a Seco. Then the bottle is closed with a natural cork. |
| Title 3 | Awards |
| Content 3 | Silver Medal - MONDE SELECTIONS 2013 |
| Title 4 | Video |
| Content 4 |
