The Casa Sala Winery was built in the grounds of the family Estate by Joan Sala in 1901, and is where wines for export were made until in 1914, Pere Ferrer Bosch and Dolores Sala Vivé created the first bottle of Freixenet cava. Nowadays, the Casa Sala Winery is equipped with the latest technology. In the new biodynamic winery we have tried to retain the best from each generation. Making our cava how it was originally done, but incorporating the latest winemaking technologies.
Intense, but pale yellow in color, reflecting the 7 years that this cava has been aged in bottle. Elegant and persistent mousse. On the nose, it is clean, with hints of compote and ripe, stone fruits, especially peach. Hints of freshly baked bread. Full in the palate with the mousse totally integrated, this is a cava with great length, very pleasant to drink, and with a full body. A particularly fine Gran Reserva from Xarel.lo and Parellada.
The grape varieties used to create the base wine are Xarel.lo and Parellada. They are picked in mid September and early October respectively. The grapes come from meticulously selected vines in the family estate vineyard at Sant Quintí de Mediona, where the chalky soils are perfect for growing these traditional varieties. Picking is done by hand at their optimum point of maturity and brought to the winery to be pressed in the winery’s original press (an original, classic, Champagne press dating from the year 1900) with a yield of barely 50% to give us the highest possible quality must.
The entire process is carried out by gravity, there are no pumps, filters or pipes as this is the only way we can assimilate the original conditions. Once the first juice has been obtained, we start a series of mini fermentations, separating the grape juices by variety, in 4.000 litre capacity tanks, to have total control of wines from the different parts of the vineyard, so that we can subsequently create the ideal blend. The wine is aged in the winery for at least seven years, the secondary fermentation is done in bottles sealed with natural corks.
Once aging is complete, the bottles are placed in “pupitres” and then expertly riddled by hand to bring the sediment down to the neck of the bottle. Finally disgorgement is done by hand using the traditional method of “dégorgement à la volée”, literally meaning quickly and precisely in the original French. Just as it used to be done.