Technical Details Tasting Notes

Mistinguett BRUT NATURE
Year:
2011
Wine type:
Cava Brut Nature
Varieties:
Macabeo, Xarel·lo, Parellada
D.O.:
Cava
Vineyard location: Alt Penedès.
Winemaking process
Harvest:
Manual and mechanical. Macabeo: 1st week of
September. Xarel·lo: 2nd and 3rd weeks of
September. Parellada: 1st week of October.
Fermentation: 1st in stainless steel tanks at a controlled
temperature of 16-18 ºC. 2nd in bottle using the
Traditional Method.
Ageing:
12 months in bottle.
Bottle:
Standard green cava 750 ml. a/v.
Technical Details
Alcohol content: 11.5 % Vol.
Residual sugar: 1.30 g/l.
Total acidity (H2SO4): 3.70 g/l.
pH: 2.98
Tasting Notes
Appearance: Pale yellow with greenish glints, fine bubbles and
formation of a white, rich and lively crown.
Nose:
Traditional green apple, pear and grapefruit
aroma. Mature, with almond notes.
Palate:
Extensive and polished on the palate, very dry.
Its finish highlights the vintage bouquet,
persistent and unique in its class.
With Food
Recommended for serving alone at any time, as an aperitif or to
accompany any meal. Serve between 5-6ºC.
Note: Document for information, subject to possible variations regarding to stock and vintages.
Masia Vallformosa S.L.U - La sala, 45 - 08735 Vilobí del Penedès -Tel. + 34 93 897 82 86 - Fax. + 3493 897 83 55 www.vallformosa.com
Mistinguett BRUT
Vintage:
2012
Type of wine:
Brut Cava
Varieties:
Macabeo, Xarel·lo and Parellada
Designation of Origin: Cava
Vineyard Location: In our vineyards in the "cava" region
Winemaking process
Harvest:
Fermentation:
Ageing:
Bottle:
Technical Details
Manual and mechanical. Macabeo: 1st
week of September. Xarel·lo: 2nd and
3rd week of September. Parellada: 1st
week of October.
(1.) In stainless steel thermo-regulated
vats at a temperature of 16ºC.
(2.) In bottle using Traditional Method.
Aged an average of 12 months in bottle.
Standard green cava, 750 ml.
Alcohol content:
Residual sugar:
Total acidity (H2SO4):
pH:
Tasting Notes
Appearance:
Aroma:
Flavor:
11.5 % Vol.
11.6 g/l
3.75 g/l
3.07
Light straw color with greenish tints. The
carbonated content is bright and lively.
Its aromas are a mixture of fruit (melon,
apple and banana) and the result of
fermentation (toasted notes).
Harmonious and appetizing in the mouth,
with a light touch of acidity.
A rounded and elegant aftertaste. Classic
fruity finish.
With Food
Recommended for drinking on its own at any
time, and to accompany light meals.
Serve at 5-6ºC.
Note: Document for information, subject to possible variations regarding to stock and vintages.
Masia Vallformosa S.L.U - La sala, 45 - 08735 Vilobí del Penedès -Tel. + 34 93 897 82 86 - Fax. + 3493 897 83 55
www.vallformosa.com
Mistinguett BRUT ROSE
Vintage:
2011
Type of wine:
Brut Rosé Cava
Varieties:
50% Garnatxa; 50% Trepat
Designation of Origin: Cava
Vineyard Location:
In our vineyards in the "cava" region
Winemaking process
Harvest:
Fermentation:
Ageing:
Bottle:
Manual and Mechanical. Garnacha:
second half of September.
Monastrell: first week of October.
1st fermentation in stainless steel
thermo-regulated vats at a temperature
of 16-18ºC.
2nd fermentation in bottle using
Traditional Method.
Aged an average of 12 months in bottle.
Standard white cava, 750 ml.
Technical Details
Alcohol content:
12.0 % Vol.
Residual sugar:
11.4 g/l
Total acidity (H2SO4): 3.70 g/l
pH:
3.05
Tasting Notes
Appearance:
Aroma:
Flavor:
Cherry color with ruby tones. Fine
persistent bubbles and white foam.
Elegant aroma of flowers and fruit
(strawberry and raspberry) with notes of
cask ageing.
Rounded and very feminine on the
palate, with fine bubbles and foam. In
the mouth it is fresh and bright, with a
pleasant finish.
With Food
Recommended for drinking on its own at
any time, as an aperitif and with light
meals.
Serve at 5-6ºC.
Note: Document for information, subject to possible variations regarding to stock and vintages.
Masia Vallformosa S.L.U - La sala, 45 - 08735 Vilobí del Penedès -Tel. + 34 93 897 82 86 - Fax. + 3493 897 83 55
www.vallformosa.com
MISTINGUETT SECO
Vintage:
2011
Type of wine:
Extra Dry Cava
Varieties:
Macabeo, Xarel·lo, Parellada
Designation of Origin: Cava
Vineyard Location: Upper Penedès
Winemaking process
Harvest:
Fermentation:
Ageing:
Bottle:
Manual and mechanical. Macabeo:
Beginning of September. Xarel·lo: 2nd
and 3rd week of September. Parellada:
1st week of October.
(1.) In stainless steel thermo-regulated
vats at a temperature of 16-18ºC.
(2.) In bottle using Traditional Method.
Aged an average of 12 months in bottle.
Standard green cava, 750 ml.
Technical Details
Alcohol content:
11.5 % Vol.
Alcohol content:
11.5 % Vol.
Residual sugar:
19.7 g/l
Total acidity (H2SO4): 3.75 g/l
pH:
2.98
Tasting Notes
Appearance:
Aroma:
Flavor:
Straw yellow with gold reflections. Fine
persistent bubbles and light foam.
Aroma of fresh fruit, jovial, full and
rounded. Fruit aromas stand out in the
nose (recalls vine-flower, apple and
peach).
Very well balanced, harmonious and
subtle in the mouth. A long pleasant
finish, with all of its potential developed.
With Food
For drinking on its own at any time. Goes very well with desserts,
ice-cream and fruit.
Serve at 5-6ºC.
Note: Document for information, subject to possible variations regarding to stock and vintages.
Masia Vallformosa S.L.U - La sala, 45 - 08735 Vilobí del Penedès -Tel. + 34 93 897 82 86 - Fax. + 3493 897 83 55
www.vallformosa.com
Mistinguett SEMI SECO
Vintage:
2011
Type of wine:
Semi Seco Cava
Varieties:
Macabeo, Xarel·lo and Parellada
Designation of Origin: Cava
Vineyard Location: In our vineyards in the "cava" region
Winemaking process
Harvest:
Fermentation:
Ageing:
Bottle:
Manual and mechanical. Viura: beginning
of September. Xarel·lo: 2nd and 3rd
week of September. Parellada: 1st half of
October.
1st in stainless steel thermo-regulated
vats at a temperature of 16-18ºC.
2nd in bottle using Traditional Method.
12 months in bottle.
Standard green cava, 750 ml.
Technical Details
Alcohol content: 11.5 % Vol.
Residual sugar: 16.2 g/l
Total acidity (H2SO4): 3.70 g/l
pH: 2.96
Tasting Notes
Appearance:
Aroma:
Flavor:
Straw yellow with golden reflections.
Fine, persistent bubbles. Light foam.
Aroma of fresh fruit, jovial, full and
rounded. In the nose aromas fruit are
most prominent (recalling vine-flower,
pineapple, apple and peach).
In the mouth it is very well balanced,
harmonious and subtle. A long and
pleasant finish with body.
.
With Food
To be enjoyed on its own at any time. Combines very well with desserts,
ice-cream and fruit. Serve at 5-6ºC.
Note: Document for information, subject to possible variations regarding to stock and vintages.
Masia Vallformosa S.L.U - La sala, 45 - 08735 Vilobí del Penedès -Tel. + 34 93 897 82 86 - Fax. + 3493 897 83 55 www.vallformosa.com