Cava - Champagner Segura Viudas Reserva Tripack 20 CL

Fruitiness, freshness and complexity are the three principal defining characteristics of Segura Viudas Brut Reserva.

The fruit and the freshness stem from the meticulous care with which we handle our grapes. These are all picked by hand and brought to the winery in 25kg capacity self draining plastic boxes to prevent grape damage, and the juice possibly oxidising, which would lead to a loss of freshness. The complexity comes from a very special technique, which involves autolysis of the yeast cells in the base wine for 3 months before bottling, and a second autolysis of the yeast cells for a minimum of 15 months ageing in bottle. 

The predominance of the Macabeo grape, which creates a balanced acidity, and the fruity

characteristics. It is responsible for the finesse and the elegance which we seek in our creations. The grapes from which we produce Brut Reserva come from a great diversity of vineyards in the region. We use the peculiarities of each area to create a balanced and complex Cava.

The pressing of whole grapes to retain their identity and avoid oxidation.  Static decantation of the grape juice for 24 hours to achieve fruitier and more elegant wines.  The first and second fermentations are carried out using our own selected yeast strains. These yeasts give structure, softness on the palate, more complex aromas (honey, dried fruits and flowers), and an elegant, persistent mousse.

The blend is from 12 different wines, of which four, once the primary fermentation is complete, age on their lees, in tank, for three months.  A minimum of 15 months ageing in contact with the lees, in conditions of total darkness and calm, 20 metres below ground and at a constant, natural temperature of between 14 and 16ºC.