Avinyó Reserva, Cava Brut, 750ml, Spain

The Estate
An estate that bears witness to the passage of time
The Can Fontanals manor house and estate is located just 100 metres from a 2,800-year-old site where historical references to the practice of viticulture and wine consumption have been discovered. At Font de la Canya, numerous archaeological finds have uncovered carbonized seeds of Vitis vinifera, Phoenician imported ceramic materials, and elements linked to the arboriculture of vineyards. So, we can say, modestly but with great pride, that the first documented vineyards in this part of the peninsula may very well have been those at our house.
Closest to the house and the winery, we think of Can Fontanals as the home vineyards. Located in the eastern part of the Alt Penedès, this privileged location benefits from a Mediterranean climate, with gentle daytime breezes and lower temperatures at night, and the thermal interval between day and night is perfect for optimum grape ripening. The soils are very deep, well-drained, with a loamy and silt loam texture, and small accumulations of calcium carbonate that ensure a balanced harvest even through years of drought.
Origin:
Can Fontanals. Macabeu, Xarel·lo and Parellada vines planted between 1978 and 1988, trellis-grown, with a yield of 8,000–10,000 kg/ha per year. The soils are deep, well-drained with a loamy and silt loam texture, with small accumulations of calcium carbonate, which ensure a balanced harvest even in years of drought.
Harvest (Vintage 2021):
We came from one of the scarcest harvests in recent decades, from a year (2020) of a lot of rain, starting in December there was a radical change in terms of rainfall, these disappearing completely, until the beginning of the harvest only 163,-lts fell. This drought and the moderate spring temperatures made for an easy and relaxed agricultural year. The flowering of the different varieties was perfect. The harvest started normally and surprised us; due to the low rainfall, a year of sugar concentration and a drop in yield was expected, but this was not the case. In short, healthy and very balanced harvest
Winemaking:
 
Night harvest to avoid oxidation and take advantage of the mild temperatures of dawn, gentle pressing at very low pressure with pneumatic presses, use of the free-run juice (60%), fermented in a stainless steel tank at a controlled temperature (between 14º and 16º). Natural clarifying by decantation. Production: Cold filtered and with tartaric stabilization, bottled in conjunction with selected yeasts and “licor de tiraje” (organic sugar) for the second fermentation in the bottle at the beginning of the year -traditional method-. Natural disgorgement without freezing the neck of the bottle, disgorgement date in the label.
Aged: Guarda superior Cava,minimum aging of 18 months rest in the cava. More than 36 months cellar maturation.
Tasting notes
Medium and very abundant bubbles that emerge to the surface forming a rosary, pale yellow and bright with greenish reflections. On the nose it is fresh, clean and pleasant, with good aromatic intensity, primary aromas of the fruit and flowers. On the palate, pleasant sweetness well combined with the acidity.