The Josep Masachs family's winemaking tradition dates back to 1920, the year they began cultivating their vines in Vilafranca del Penedès. Today, the fourth generation is at the helm of the winery. The third generation is passing on the knowledge accumulated over the past few years to the next generation, thus perpetuating the traditions. This cava is also part of those traditions. It stems from generations of experience and reflects tradition and respect for the land.
The grapes come from different plots that are harvested separately. This creates a nice balance between the different characteristics. For example, the Xarello comes from the vineyards surrounding the winery. The vines are planted on a soil rich in limestone, which provides the necessary minerality in the cava. The Macabeo grapes are grown around the town of Vilafranca del Penedès. This results in grapes with a high concentration and a nice acidity. The Parellada grapes are planted high next to the Alt Penedès area. These grapes make the final Cava nice and fresh. This cava is made according to the same method as Champagne. First, the wine matures for 14 months on the lees, developing complexity without losing freshness. The wine undergoes the second fermentation in the bottle.
The Josep Masachs Cava Brut appears in the glass with a golden sheen. A beautiful intensity leaps from the glass. Notes of hazelnut, toasted bread, chocolate, and pastry blend together, creating an enticing aroma. Fruity notes also emerge, with apple, apricot, and lemon. Thanks to the long aging period, nutty flavors emerge on the palate, gently complemented by fruity notes. A full-bodied flavor with a lively finish. A versatile Cava that can be enjoyed throughout a meal.
