Penedes

Xarel.lo, Macabeo & Parellada. The grapes are chilled to 10ºC and gently pressed to obtain only the freerun juice. Cold treatment is used to drain and clean the must with no added clarifying agents. The must from each variety is fermented separately at controlled temperatures of 15-17ºC during 15 days. Once the final blend from the base wines has been defined, the wine is bottled with the “liqueur de tirage”.

The second fermentation takes place in an underground cellar, followed by a period of ageing in contact with the lees.
The wine spends at least 11 months in the winery; enough time to acquire a correct balance of fruit (from the grapes), richness (from the lees) and a perfect integration of the bubbles (from cellaring).

The grapes from the 3 local varieties are selected from different vineyards and hand-harvested between 25th August
and 25th September. 25+ year old vines, located in the Penedés area. 100-400m above sea level. Clay and limestone soil.

From the importer: What strikes many as an unusual blend is fairly common in Penedes – aromatic whites made from a mix of “northern” and indigenous varieties. In the case of Gessami, it is a blend of the native Muscat (both Frontignan 35%, and de Alexandria 15%, which are grown by Gramona) and the non-native but heat-tolerant Gewürztraminer 15%, and Sauvignon Blanc 35%. Over a third of the cuvée is Sauvignon Blanc, which provides a fresh herbal lift and vibrant acidity. To ensure a balanced wine, the grapes are picked just as they reach ripeness to ensure plenty of acidity to balance the 6g/L of residual sugar that is retained. Depending on the vintage, either one or both Muscat varieties are used in addition to a small proportion of Gewürztraminer to boost the aromatics. Such a floral and alluring wine is fittingly named Gessami, which in English means Jasmine.

A very complex Cava. Quite rich with floral, stone and yeast all very present. The texture is beautiful –
very fine and delicate despite the weight of the wine. All three varieties are co-fermented, thus
exemplifying the voice of his vineyard as a whole. 50% Xarello – 25% Macabeu – 25% Parellada

94 Points! From a dry vintage, with Cabernet Sauvignon vines planted on deep alluvial soils, winemaker Miguel Torres describes this as: 'A very classic vintage of Mas La Plana.' Black fruit aromas – blackberry, blackcurrant – some blackcurrant leaf, coffee and dark chocolate hints. Complex, layered palate, with mouth-filling black fruit, plum, liquorice, very elegant tannins and well integrated oak (18 months in French oak, 85% new). Very smooth and balanced, showing considerable freshness and finesse. - Decanter