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Sparkling wine dry
In Blanca Cusiné cava, the traditional xarel·lo variety is reunited with two historic varieties in the world of sparkling wines, chardonnay and pinot noir. All of them take on their own nuances due to the influence of the climate and the terroir of the Penedès mountains, in our Les Valls estate. The pinot noir is vinified as “blanc de noirs” offering us a sparkling wine where finesse and elegance speak for themselves. Harvested by hand and in small boxes to avoid oxidation of the must. Separate gentle pressing. The chardonnay and xarel·lo are fermented separately in stainless steel vats at 16ºC.The pinot noir is vinified on lees for 2 months with batonnage 3 times a week. After bottling, it undergoes a second fermentation in the bottle according to the traditional method, with a minimum ageing period of 80 months. Wine made with biodynamic grapes and minimal intervention in the cellar.
Serve at 8-10 °C with stewed vegetables, salmon or tuna tartare or grilled.
The history of the Pares Balta winery in the Penedès region of Spain dates back to 1790. In the 1970s, the Cusiné family joined her. Brothers Joan and Joseph Cusiné work in the vineyards, and their wives, along with oenologists Maria Elena Jimenez and Marta Casas, are responsible for wine production. Since 2010, organic and biodynamic oenological practices have been actively applied on the farm.
