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INFORMATION OF INTEREST Umami 2016
Colour: Pale yellow, clear, clean, bright and transparent. Very pleasing to the eye.
Aroma: At first, the primary aromas of the fruit prevail, acid fruits (apple peel and orange peel). Behind these smells, an aromatic, floral and more fruity sensation. Ripe grape and some note of tropical fruit.
Taste: In the mouth we highlight this complexity of flavors, but predominantly a citrus and dry final taste. Olfactory notes reappear in the gustatory phase.
Ideal with fresh and Mediterranean dishes, salads, vegetables; also with Japanese cuisine, fish, seafood ... We recommend it with a roasted tartar with anchovies from La Escala with black olive oil.
Service temperature from 6 to 8º C
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.
As its name indicates: Umami, it comes from the Japanese language which means: pleasant or tasty flavor.
This wine perfectly represents the spirit of innovation of Cavas Bertha.
80% of this wine has been made with Macabeo and Xarel.lo vines 65 years old. The soil is clayey and calcareous and gives the wine an exceptional minerality.
The vineyard has been carried out with great care, doing an intelligent pruning to go looking for the highest quality. It has been worked ecologically and the plant has been given maximum importance so that its development is sustainable.
The collection has this manual, it has been collected with boxes of 25 kilos. The grapes have been frozen before pressing in order to delay fermentation and improve the extraction of the pulp attached to the skin of the grain. Fermentation has been very slow with different selected yeasts and low temperatures. There has been a maceration of the mothers with the wine for 4 months with a stainless steel tank.