CAVA CASTELL DE CALDERS 2000 RESERVA

Although this is a national DO., its terroir is identified with the Penedès. The climate is typically Mediterranean with long, moderately hot, dry summers and mild winters. The soils are rich in limestone and clay, with a great water-retention capacity. At an altitude that ranges from 200 to 800 m, or nearer the coast, which gives it a mineral character.

The harvesting period may last for about two months due to the succession in the ripening of the varieties grown in the different sub-zones. Currently, in mid August,  with the harvesting of the Macabeu grape that ends during the first fortnight in September. The  Xarel·lo grape is harvested during the first twenty days of September and the Parellada is harvested from mid September to mid October, in the case of vineyards located at higher altitudes (700m).

Before harvesting, the fermentation, clarification and filtering processes are carried out and finally the coupage process is performed. In this way the Tirage is commenced, and the basic cava wine is bottled and the yeast added for the second fermentation process in the bottle.

After 24 months, the “remuage” process is carried out, to decant the sediments from the second fermentation process. During the beheading process, the bottle necks have been immersed in a water bath at - 25 ºC for freezing. Finally the expedition liqueur (dosage) is added.