Corpinnat Gramona III Lustros Brut Nature 2012
Availability: In stock
Both are grown in the Font Jui estate, the Xarel·lo in a 4-hectare plot with clayey soils and the Macabeo in 1 hectare composed of sandy soils.
Both are organically farmed, and the winery is also increasingly embracing biodynamic principles in its agricultural procedures.
Produced by Gramona, this Spanish sparkling wine was traditionally vinified following the Champenoise method. First, the grapes were separately fermented in stainles steel tanks.
Then this Brut Nature was bottled and aged for 70 months in the cellar.
Finally, this Corpinnat sparkling wine was manually disgorged. No sugar was added to the wine after the process. Natural sugar content amounts to 3 grams per litre.
The sparkling wine Gramona III Lustros Gran Reserva has a pale yellow colour with some golden tinges.
Supremely elegant, this Brut Nature Gran Reserva smells of dry fruit and toast, with some delightful nuances of quince, lime and laurel, alongside some remembrances of Mediterranean underbrush and flowers over a mineral background.
Structured, lively and wonderfully textured, this Corpinnat sparkling wine of the Gramona winery has some small, tingling bubbles and a first-class acidity. Suggestions of citrus, fennel, quince, cypress and bouquet garni. Long finish with some mineral remembrances. There is real complexity here, and it is only beginning to unfurl.
|Our personal opinion||
Lush and graceful, Gramona III Lustros Gran Reserva Brut Nature 2012 is a first-class sparkling wine.
Gramona III Lustros Gran Reserva Brut Nature 2011:
Aged for 96 months. Enterwine 92. Parker 93+.
Gramona III Lustros Gran Reserva Brut Nature 2009:
Enterwine 91. Peñín 94. El País Wine Guide 2016 94. ABC Wine Guide 95.
Gramona III Lustros Gran Reserva Brut Nature 2007:
Aged for 60 months. Parker 93. Peñín 94.
|Type of Sparkling Wine||Brut nature|
|Denomination of Origin (DO)||Corpinnat|
|Bottle size||75 cl|
|Number of months aged in the bottle||70|
|Percentage of variety||Xarel·lo 65%, Macabeo 35%.|
|Pairings||Aperitif, Baked whitefish, Caviar, Civet, Curred fish, Grilled fish, Poultry, Puff pastries, Red meat with gravy, Roasted lamb, Roasted white meats, Smoked foods, Specialty Spanish prosciutto , Steak Tartare, Sweet pastries, Whitefish salads|
|Taste||Complex and Elegant, Creamy with fine bubbles, Fresh and dry, Silky and intense|
|Occasion||A special occasion, Because you deserve it, Business dinner, Romantic Dinner, To bring to an engagement|