PRODUCTION:
The grapes were collected at the start of the harvest, in order to achieve the optimum alcohol levels for producing a masterly cava. Once the grapes reached the winery the must was separated from the grape skins and gently pressed to 65% to produce free-run juice. The must began controlled fermentation at 24 ºC to become the white-wine base from which Sanctó cava is made.

The white-wine base was left for several days to let gravity do its work and any impurities drift to the bottom. Production of the cava began with a second alcohol fermentation in the bottle. The bottles were arranged in rows and kept throughout the winter until the beginning of the summer of the following year. In July each bottle was disgorged by hand and in an impromptu manner in accordance with the Champagnoise method, and then had the final cork and cap inserted for presentation.

VARIETY:
Our cava is a coupage of 60% Xarel.lo, 20% Macabeo and 20% Parellada grapes.

DADES ANALÍTIQUES
-Alcohol:..................................11,5%
-PH:..........................................3,1
-Total acid:..............................4,6 gr/l.
-Residual sugar.....................6.21 g/l
-Total SO2:..............................75.1 mg/l.
-CO2 pressure:......................5.6

TASTING NOTE
This cava brings a sensation of freshness and a silky texture to the palate. Its white-gold colour is reminiscent of the sensual light of the full moon. Its fine bubbles are characteristic of an aged cava and fizz upwards with an attractive vigour. In the mouth this cava is always smooth and agreeable, with touches of green pears and Golden Delicious apples.
This is a cava with a strong personality and a great deal of character, and is sure to impress everyone who tries it.

DATA FROM THE FARM
The grapes used to make this majestic cava are grown on an estate called Cal Cabellut, in the district of Masllorenç in the county of Baix Penedès. This estate boasts certain unique orographical features that have a defining effect on the vineyards planted there and the wine made from their produce. The geography of this area is complex and results in a special microclimate that the estate enjoys during the summer. The vineyards are found 310 m above sea level on a 10% slope, planted in clay soil that receives 350 l/m2 of rain. The average production of the estate is around 2,500 kg/ha, and its vine stock is approximately 50 years old with a planting distance of 2 m, in accordance with the traditional method.