INFORMATION OF INTEREST Mountain Bertha 2016
Colour: Intense yellow with golden reflections. Bright and clean.
Aroma: Good aromatic intensity, primary memories of the variety, white and citrus fruits. Memories of yellow apple, water pear, plum, chamomile flower. Complex, union of different olfactory records. Very interesting.
Taste: In the mouth it is very well structured, it came with personality, body and flavor.
Liveliness, acidity present but well integrated into the wine. The flavors are more honeyed (candied fruit, roasted apple) along with some vegeta notes (fennel, bay leaf). Long and persistent finish. It is a wine that improves in the bottle.
Proximity cuisine, dishes as typical as fish stews (suquets, zarzuelas), baked fish, in sauces (such as in green sauce, Basque or Donostiarra sauce etc ...)
We could even harmonize it with white meats (chicken, turkey, rabbit ...) in different preparations and cookings: grilled, grilled, oven, stews (vegetables, boletus, nuts).
.Until recently, Cava Bertha was in the center of the town of San Sadurní d 'Anoia, where it has worked, in a first stage, from 1989 to 2014.
It is in this old cellar that the activity took place, it is here that it has grown as a brand; where 25 years of life have been spent doing what has been most loved and where the projects have been carried out.
In 2014, the new modernist winery was built in Subirats (Alt Penedès). It begins to acquire and dispose of its own vineyard. The production of calm wines is already a fact. Bertha has a "Wine-bar chill-out area" offer for appetizers and tastings on weekends mainly. Enatourism offer, visit and tasting for groups.
Mountain is the first white wine made by caves Bertha. The vineyard is located next to the caves, it consists of 2.5 hectares of Xarel.lo, 65 years old. The earth is clayey and calcareous, which gives the wine exceptional salinity and mineralization.
The wine is 100% Xarel.lo, a previous selection of the grapes has been made in the vineyard, it has been taken in boxes of 25 kilos. The grapes have been frozen before pressing, to delay fermentation and improve the extraction of the pulp attached to the skin. There has been a maceration of the mothers with the wine for 7 months in a stainless steel tank, and a bottle aging of 6 months.
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