Mas Fi Cava Brut

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    Mas Fi Cava Brut  Front Bottle Shot
    Mas Fi Cava Brut  Front Bottle Shot Mas Fi Cava Brut Front Label

    Product Details


    Varietal

    Region

    Producer

    Size
    750ML

    ABV
    11.5%

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    Somm Note

    Winemaker Notes

    Undergoing a second fermentation in this bottle, it is aged for 10 months providing its fine bubbles and complex and structured palate. There are notes of white flowers and citrus on the nose, with fresh stone fruits and pleasant creamy flavors in the mouth.

    Mas Fi

    Mas Fi

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    Mas Fi, Spain
    Mas Fi Family-run Winery Producing Cava & Wine Winery Image

    Mas Fi was at the turn of the 20th century when the Masachs family started to cultivate grapes in their Vilafranca del Penedès estate. Mr. Josep Masachs Llorach, a man with strong convictions, great character and dedicated since his childhood to the growing of grapes, founded Cavas Masachs, initially producing just enough for his own consumption and sharing with close friends. Cavas Masachs is still family owned; it is managed by the third generation of the Masachs family.

    The Masachs Family own 43 hectares of grapes, planted with Macabeo, Xarel. lo, and Parellada. The vineyards are in El Penedès, about 40 km south of Barcelona, where they breathe in the Mediterranean air and are protected against northern cold winds by the Montserrat mountain range. The Mediterranean climate, soil and an average annual rainfall of 525 mm make the Montsarra estate a true paradise for wine-growing.

    Region: The Catalan country of “El Penedès” spreads over northwest towards the Montserrat mountain range that protects it from the north cold winds, is situated about 40 Km. south of Barcelona, in the centre of which the Masachs cellars are located. An area, which, thanks to the generosity of nature, is provided with all those factors whose allow to be the best conditions for the wine growing. The characteristic Mediterranean location, combined with the soil and subsoil, make this a privileged location, which, year after year, allows Masachs to harvest its most prized fruit: its reputation and consideration as a great brand. The mild winters protect the vineyards in lethargy from the frost and the north cold winds, which can severally damage the grapes. The winter rains help a regular sprout of the grapes, later intensified thanks to the water retained in the subsoil. As the sum-mer approaches, the sunshine and the low humidity regulated by the mild winds from the Mediterranean help the balanced enrichment of sugar, acid and primary aromas, basic for the making of Cava.

    Image for Non-Vintage content section
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    A term typically reserved for Champagne and Sparkling Wines, non-vintage or simply “NV” on a label indicates a blend of finished wines from different vintages (years of harvest). To make non-vintage Champagne, typically the current year’s harvest (in other words, the current vintage) forms the base of the blend. Finished wines from previous years, called “vins de reserve” are blended in at approximately 10-50% of the total volume in order to achieve the flavor, complexity, body and acidity for the desired house style. A tiny proportion of Champagnes are made from a single vintage.

    There are also some very large production still wines that may not claim one particular vintage. This would be at the discretion of the winemaker’s goals for character of the final wine.

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    What is Cava?

    Spain adopted the word, cava, which technically means ‘cellar’ in Catalan, to describe their sparkling wines made using the traditional method. While this style was first created outside of Spain in the 1600s, its birthplace inside of Spain came in 1872 when Jose Raventós of Codorníu first produced traditional method sparkling wine in the town of San Sadurní d’Anoia. Uniquely, the Cava denomination isn’t restricted to one geographical area but rather, it spans eight total wine regions. However, about 90% of Spain’s total production of Cava, Spanish sparkling wine happens within Catalonia, and about 75% is produced within the borders of San Sadurní d’Anoia, inside the smaller Catalan region of Penedès. In 2019, Spain registered nearly 38,000 hectares of vineyards for Cava production, compared to just under 34,000 in Champagne.

    How is Cava sparkling wine made?

    Cava, like many other sparkling wines of the world is made using the traditional method, or "Champagne method," or método tradicional in Spanish, in which the second fermentation (the one that makes the bubbles) takes place inside the bottle. With this method, spent yeast cells remain in contact with the wine during bottle aging, giving it a creamy mouthful, a toasted bread or brioche quality and in many cases, the capacity to age.

    What are the Cava wine grapes?

    The mainstay Cava grape varieties include Macabeo, Parellada, and Xarel-lo. Macabeo, also known as Viura, lends pleasant aromatics to the blend, while Parellada adds acidity and finesse. Xarel-lo is the grape that gives body, earth and greengage characteristics to Cava. Occasionally Chardonnay is used as a blending grape or sole variety in making Cava wine. Governmental inclusion approval was awarded in 1986 but still, Chardonnay makes up only a fraction of total vineyard area. For rosé, in Spanish called rosado, the local Trepat and Garnacha can be used, along with Pinot Noir (first permitted in 1998 for rosado and in 2007 for white Cavas).

    Cava Tasting Profile

    Since Cava is a sparkling wine produced on the Mediterranean where temperatures are warmer and there is more sunshine compared with Champagne, you can expect that Cava sparkling wine will generally have a gentler acid profile compared with its French counterpart. Furthermore, especially when the indigenous varieties are used, common Cava flavors will include citrus peel, fennel, wildflower, lemon blossom and flint or saline. Most Cava is produced in the Brut style, so dry, with a slightly rounder finish that balances brightness with brioche notes and supple fruit. Brut Nature or Zero Dosage examples are bone dry, whereas Extra-Dry Cava will be slightly sweet and a Demi-Sec Cava will have the highest sweetness level.

    Cava Pairings

    One of the best things about pairing Cava wine is you can drink it on its own or with just about any food! But if you want to focus on bringing out Cava's uniquely brilliant bouquet and citrus notes, rich or seafood-centric dishes are perfect food pairings for Cava. Try Cava with butter poached lobster, seafood risotto, puff pastry and caramelized onions or fried chicken.

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