Frequently Asked Questions

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frequently asked questions

The Mestres family, documented in Sant Sadurní d’Anoia before 1312 as the owner of vineyards and also as traders of cereals and wines, has remained linked to the wine world for 30 generations. At the time, the date of 1312 was taken as the year of the foundation of the Caves Mestres. This is stated in the first labels of sparkling wine 1312.

At Christmas 1928, the first bottle of Cava Mestres came on the market, which Josep Mestres Manobens made in 1925. From that date, the family specialized in the production of sparkling wines of very long aging using the method. traditional and achieved outstanding quality levels and recognized both by the producers of Cava del Penedès and by the customers of the good table. The desire to achieve excellence and the spirit of innovation have marked the philosophy of Mestres from day one.

Mestres has been known for its long aging in the tranquility and penumbra of the historic cellars of the heart of Sant Sadurní d’Anoia, where our wines have long been in contact with their lees. In Mestres, where the very long aging is one of the main signs of identity, two corks are used to make each bottle. The first fermentation and aging of the base wine is carried out in barrels, with their own lees for six months. The second fermentation in the bottle is with the first 100% natural cork, in a horizontal position in rhyme, and with a minimum aging of 42 months in the bottle with its lees.

In Mestres we are fully committed to the traditional white indigenous varieties, the most rooted in our land. Our old vineyards were planted between 40 and 80 years ago. The harvest, always of low yields, is manual and in boxes to preserve to the maximum quality of the grape.

In Mestres all the cavas are raised with a natural cork stopper, following an ancestral tradition. He is the great guardian of our very long-aged cavas. Cork is a material with chemical and physical characteristics that make it unique, and is a natural product that fixes carbon dioxide in the atmosphere and contributes to climate change mitigation. Cork is a plant-based material that can be extracted without injuring the tree and regenerates over the years. It allows a sustainable balance between agroforestry management and human action. It is also a clear example of a circular economy. The long aging with a natural cork stopper also dominates the effervescence and refines our wines, giving them a great wealth of nuances.

This is the specific operation through which Lees or yeasts are easily removed in quality sparkling wines. It consists of gradually turning and raising the bottles on the desk until they are finally left in an upright position, so that the yeasts or Lees are concentrated in the neck of the bottle and can be easily removed. It can be done manually or mechanically, with the so-called ‘gyro pallets’. At Mestres, the removals are made by hand (manually).

The disgorging consists of the elimination of the sediments coming from the second fermentation, once finished the aging. It can be done manually or mechanically. Once the disgorging has taken place, liqueur is added, which can be made up of sugars, base wines and, depending on the winemaker, different wine distillates (wines aged in barrels, etc.) that give the cava a bouquet. particular, the seal of each house. In Mestres the disgorging is artisanal (manual) and most products without dosing.

At the end of the second fermentation, the yeast dies and is deposited at the bottom of the bottle. It is at this point that parenting begins. Once the cava-based wine is bottled, the bottles sleep in dim light placed in the depths of the cellar, stacked in rhymes. Aging is the time of contact of the yeasts with the cava. It is a minimum of 9 months, with no maximum limit. Around 15 months of aging the most magical moment occurs, known as autolysis. It consists of the yeast cells that make up the lees begin to give components to the cava, bringing the so-called tertiary aromas to the wine, such as nuts, toast, pastries, tofu, caramel… This process brings greater complexity to the cava and it is characteristic of the cavas of greater aging, like those of Mestres.

The indication “Gran Reserva” may only be used in the presentation of a cava of the types “Brut Nature”, “Extra Brut” and “Brut”, the aging of which, explained from the time of circulation to disgorging. In addition, the entire production process must take place in the same bottle, not accepting the transfer. It is mandatory to indicate the year of harvest on the labeling of cavas with the mention “Gran Reserva”. The date of the disgorging is an optional mention. All Mestres cavas are Gran Reserva, as the youngest bottle is aged for 42 months. And ALL Mestres bottles have the disgorgement date on the label. 

The varieties authorized to elaborate base wine and cava are, in terms of white grape varieties: Macabeo, Xarel·lo, Parellada, Subirat Parent and Chardonnay. In the case of red grape varieties, Grenache Noir, Monastrell, Pinot Noir and Trepat are authorized. In Mestres we use Xarel·lo, Macabeu and Parellada, for our whites and Trepat, Monastrell and Grenache red for our rosé.

Brut Nature cavas contain between 0 and 3 grams of sugar per liter. The mention Brut Nature may only be used in the event that no sugars are added after disgorging. We are the parents of Brut Nature, the first sugar-free product to hit the market in 1948 (VI SOL) when the Brut Nature concept did not yet exist and most of sparklings had at least 40gr. 

Cava is one of the wines with the greatest gastronomic versatility. There is a cava for every occasion and for every dish. Cavas are classified according to their sugar content, from Brut Nature to sweet. The diversity is wide, depending on the sugars added. At Mestres we are distinguished by the long-aged Brut Nature, and its adaptation and gastronomic versatility.

Cavas contain flavonoids. These are tannins with antioxidant properties. They are beneficial wine components to fight coronary heart disease. In addition to helping to reduce the risk of heart disease, flavonoids have properties highly valued for their antimicrobial and anticancer power. Consumption, however, must always be responsible.

Tasting cava at the right temperature is one of the little secrets to fully enjoying it. The cava must be served between 5º and 8º, with the longest aging ones, such as Mestres, being served at higher temperature. The higher the temperature, the more sensations.

The cava should be cooled for a few hours in the fridge or for about 30 minutes in an ice bucket with water and ice (the latter is the best option). The freezer should be avoided as a violent change in temperature could harm the virtues of such a well-kept product. With Mestres cavas we recommend 15 minutes on the ice cube.

This are the aromas of the most long aged cavas, such as those of Mestres. This are aromas reminiscent of nuts or honey. this are also aromas of spices, bread crust, toast, mocha or cocoa.

The average rainfall is around 550 liters per year (80% is collected in spring and autumn).

During the growing season, the sunshine is total and adds about 2,500 hours of sunshine a year (1,700 in Champagne). The average temperature is between 14 and 15º.

The amount of gas contained in cavas and sparkling wines is measured in atmospheres. An atmosphere is equivalent to 1.1 kg per cm2. When the cava has finished its second fermentation, the pressure inside a bottle can reach 6 atmospheres (the pressure of a car tire is usually between 2 and 2.5 atmospheres).

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