The great sparkling wines

characterized by this long cellar ageing,
with wines which really surpass
many of the sensory perceptions imaginable.

Voices of Wine
with David Molina
Trainer in Outlook Wine
GUIDES & COMPETITIONS

Guides are very important,

necessary even.

What’s more important,
the opinion of a wine critic?
or that of a tasting panel?

SPARKLING WINES

I think it’s the most glamorous instant

in the world of wine.

Opening a fine sparkling wine
is not the same as
opening a fine red wine,

both are very good,

but the magic of sparkling wine
has something that captivates everyone
and you don’t know why
but it creates joy and puts a
smile on the face.
STYLES
I think there are two very big,
very differentiated, groups,
one is in the majority,

that of those sparkling wines that

are fresh,

jovial,

light,

easy to drink,

aimed at a consumer who isn’t demanding,

but who just wants easy drinking enjoyment,

and it’s a very big market,

and the other group is those sparkling wines

that require an intellectual stimulation

or for pleasure or hedonism,
more sophisticated, more glamorous,
or more aristocratic, if you
want to put it that way,
because they have subtleties
that require a bit of attention
and delicacy when you drink them.

We’re talking about these wines….

It’s a smaller, but very well
defined, group,
of long aged wines, wines
sleeping, dreaming,
imagining what they are going to give you
later, when you open the bottle.
We‘re talking about sparkling wines
which spend years in the cellar,
and which, even later, once
released on the market,
can continue to provide great pleasure,

that‘s to say, long-aged
sparkling wine doesn’t end
shortly after the disgorgement,

but can live even longer,
but for this you need
good raw material

and a good cook who knows how to cook.

LONG AGEING

The great sparkling wines

characterized by this long cellar ageing,

with wines which really surpass

many of the sensory perceptions imaginable,

and those producers who are
more sensitive, dynamic,
more, let’s say, energetic,

and with the ambition to grow,
to change, to seek quality
to differentiate themselves
from the masses,
they understood that, through doing this,
they could obtain superlative quality factors
that could position them
way above the others.
I think this is a reality,

although there are not many of them doing it,

but many who want to.

FIRST ENCOUNTER

I think it was around 1988, 1990.

I don’t know whether it was a III Lustros.

And I remember it was like
opening a crown jewel.
It was something superlative, exceptional, unique.

it wasn’t an accessible cava,

not in monetary terms,
but in terms of who it’s aimed at.
For me, Gramona is a quality reference.
CHALLENGE

Cava has a challenge and it’s the climate.

It has a very powerful varietal, the Xarel·o.

And it also has the Macabeo and the Parellada,

which don’t have the same
genetic strength as the xarel·lo.
You have to know how to work this very well

in order to obtain this freshness, acidity
and fruit which also allows you to express
the autolytic character over time,
maintaining both for as long
as possible and hand in hand.
QUALITIES OF GRAMONA

I’d say it’s an almost perfect package.

I don’t think perfection exists,
but it’s almost perfect.
it’s experience, it’s knowledge,

It’s technical mastery,

it’s extremely high quality standards.

and perfect know-how.

Other voices of wine
The goal of ageing: educate the wine.

To make it wise
so that it can later show us lots of things..

in a very short time,

so that when you open a bottle

you’ll enjoy it.

And so an aged cava and an aged champagne
have a lot more in common
than a young champagne and a young cava.
