Description
Winemaker Notes
It shows a straw color, clean and bright, with golden reflections. It offers intense and expressive aromas. We find ripe stone fruit and white fruit, as well as Mediterranean herbs such as rosemary and thyme. The aging notes are very evident, with hints of dried fruit, toasted bread crust, coffee and spices, wilted flowers and hints of under-growth.
The entry on the palate is powerful, with great structure. The very fine bubbles melt into the wine and provide a velvety texture. It has great freshness and verticality, with a finish full of mineral sensations.
It is a fully gastronomic wine. Thanks to the balance between structure, creaminess and freshness, it goes well with an infinity of raw materials and elaborations, among which we highlight Iberian ham, foie, cold meats, seafood, rice dishes and spoon dishes, such as marmitako.
Blend: 70% Xarel·lo, 30% Macabeo
Critical Acclaim
RP94Robert Parker’s Wine Advocate2014 was a bit of a groundbreaking year for the sparkling wines from Gramona; they achieved their first Demeter certifications and bought a new Champagne press. They feel the wines have gained in precision, and the 2014 Brut Nature III Lustros (so far, this is certified organic) might show it. It’s a blend of 75% Xarel.lo and 25% Macabeo and has the textbook nose of the aged sparkling wines from the zone, balsamic, Mediterranean, with notes of esparto grass and thyme, a touch of bay leaf and subtle yeasts and baked bread. This has a longer time in bottle with lees, 87 months, and that gives very small bubbles and has a dry finish. It has one gram of sugar and high acidity and freshness, and it comes through as sharp and very tasty. Classical III Lustros. This has to be one of the finest recent vintages of this bottling. 50,000 bottles produced. From here on, this included, the sparkling wines age in bottle with cork, which has a big influence; the previous wines, with a shorter time sur lie (La Cuvee, Imperial and Innoble), age with a crown cap.
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