After that, Gran Torelló Brut Nature 2010 was bottled and aged for a minimum of 60 months in the cellar.
Once that period was finished, this Cava from Penedès was manually disgorged.
We suggest that you open this limited-edition Cava 30 minutes before you drink it.
Drink over the next 5-7 years.
The Cava Gran Torelló has a nice, pale yellow colour with some golden tinges.
With an impressive aromatic richness, Gran Torelló Black Label smells of candied citrus peel, peach compote, jasmine, pastry and dry fruit, combined with aromas of aniseed. On the background, this Cava Gran Reserva Brut Nature also suggests dim mineral undertones and remembrances of fennel.
Bold and pleasant, this Cava by Torelló has a creamy body enlivened by tiny, caressing bubbles. Suggestions of English custard, sweet lemon, aromatic herbs, almonds and French patisserie. Very good acidity and long finish.
|Our personal opinion||
Serious, elegant and mature, Gran Torelló Brut Nature 2010 is a top-level sparkler that will enhance your gatherings and celebrations.
Gran Torelló Brut Nature 2009:
Enterwine 92. Peñín 93. Parker 91.
Gran Torelló Brut Nature 2008:
Parker 93+, Peñín 94.
|Type of Sparkling Wine||Brut nature|
|Denomination of Origin (DO)||Cava|
|Bottle size||75 cl|
|Does this wine follow the guidelines of biodynamic Farming?||No|
|Is this product free of sulfites?||No|
|Number of months aged in the bottle||60|
|Name of Award||No|
|Percentage of variety||Macabeo, Xarel·lo, Parellada.|
|Pairings||Aperitif, Baked whitefish, Birds, bluefish, Caviar, Cow´s cheese, Cream pastries, Cured cheeses, Curred fish, Fish and gravey, Grilled fish, Nougat candy, Oysters, Puff pastries, Roasted fish, Roasted foods, Sheep´s cheese, Specialty Spanish prosciutto , Steak Tartare, Sushi, Sweet pastries, Whitefish salads|
|Taste||Creamy with fine bubbles, Fresh and dry, Very intense and inky|
|Occasion||A special occasion, Aperitif, Romantic Dinner, To bring to an engagement|
Another spectacularly upgraded Cava. It has more or less everthing: poise, depth, freshness and local identity. It seems to me that Cava producers have definitely left behind their insecurities about being considered second-rate Champagne producers and are becoming increasingly ambitious and focused on quality.