Segura Viudas Reserva Heredad
Sparkling Wine (Cava) from Spain
Segura Viudas Reserva Heredad
Sparkling Wine (Cava) from Spain
Reserva Heredad was created to express style, in the world of top of the range sparkling wines. We make it with the objective of offering an elegant, versatile Cava. To do this, we select only the very best wines from each vintage, which will then age in bottle, in contact with the lees, for more than 24 months. This ageing ends when the winery expert gives every bottle the magic touch with the last “poignettage” or shake of the wrist, which intensifies the contact of the lees with the wine, and creates a more complex bouquet.
WINEMAKING TEAM
• Manel Quintana – Technical Director of Segura Viudas and Oenologist
• Ton Raventós – Head of Laboratory at Segura Viudas and Oenologist
Profile:
“Straw yellow in colour, with a small, fine, plentiful mousse. The opening aromas are of the ageing on lees,
lightly smokey, with touches of biscuit or bread, which are followed by hints of honey, fruit and flower petals. The palate is excellent, fruity and full of flavour, with dried fruits from the lees ageing, but very elegant, giving the drinker a delightful sense of abundance”.
Manel Quintana, Winemaker
Food Pairing: Western: pasta, white fish, meat, ham or cheese. * Oysters with mango, lime and fish roe. * Vegan “clam” chowder. * Roasted chicken with plums and onions. * Cured sheep cheeses platter with hazelnuts and figs.
What’s In It: 75% Macabeo, 25% Chardonnay.
How It Was Made:
The first fermentation takes place in stainless steel tanks at a controlled low temperature of between 14 and 16°C, to retain the primary aromas of the grapes. The blend for Reserva Heredad is made up of nine different wines, each one vinified in separate tanks. The magic of the blend is in ensuring that each one lends its own touch of character to the whole. Both the first and the second fermentations are carried out using our own selected yeast strains. These give structure, softness on the palate, more complex aromas (honey, dried fruits and flowers), as well as an elegant and persistent mousse. Before disgorgement we give each bottle a last sharp shake, or twist of the wrist, known as a “poignettage”, lifting the yeast cells from the side of the bottle, and mixing them once more with the wine, thus intensifying the element of autolysis.
The grapes which come from old vine vineyards are picked by hand and transported to the winery in 25kg capacity self draining plastic boxes to prevent grape damage, and thereby avoiding the possibility that the juice might oxidise, with a consequent loss of reshness. The must for Reserva Heredad comes from the lightest pressing of the grapes. We only use the first 50% of the juice pressed. This is known as the “flower” must, as it is the most aromatic and delicate. Macabeo is the dominant grape in Reserva Heredad, contributing acidity and freshness. It also allows the wine to age well, during the 24 months or more that it will be in contact with the lees.