Conde de Haro
Conde de Haro
The aromatic complexity of this cava is surprising, in which we find aromas of tropical fruits, citrus fruits that provide freshness and youth, and at the same time more mature fruits such as peach or quince.
James Suckling
93
Jeb Dunnuck
93
Robert Parker
91
Cava Conde de Haro Brut Rosé 2022
Garnacha tinta
SOIL
Ferrous clay, poor in organic material.
VINIFICATION
Harvested by hand and transported to the winery in refrigerated trailers in 200-kilo boxes. Pressed directly and the base wine then ferments in small vats with the temperature controlled to 14/15ºC to preserve the garnacha’s aromatic potency. After the completion of alcoholic fermentation, it remains on its lees for 4 months in order to give the mouth-feel greater body and volume as is so necessary in fine quality sparkling wines. After the addition of tirage liqueur, it ferments for a second time inside the bottle for 4 months at 12ºC. It remains for a minimum of 36 months stored horizontally in racks before disgorgement, always kept at a low temperature to maintain the maximum freshness and wealth of aromas.
TASTING
Bright, pale salmon pink, due to the grape variety and the direct pressing method. The slow fermentation process gives this cava a string of fine bubbles which show the care with which it was
Pale rose-petal pink colour, clear and bright, with fine, well-integrated bubbles forming a delicate crown, a reflection of the traditional method and prolonged ageing en rima.
Expressive, with complex, high-intensity aromas. On the nose we find the typical aromas of fermentation on the lees, with clear reminders of fine bakery and brioche and creamy notes of strawberry yoghurt. Ripe red fruit like raspberries or blackberries also appear, characteristic of Garnacha.
The attack is fesh and balanced, with very good integration of the fizz. It has a creamy texture from its ageing on the lees. Sharp acidity well-balanced by the creaminess, giving a fresh sensation in the mouth. The finish is clean and persistent, with reminders of red-berry fruit and light citrus sensations in the retronasal phase.
