Summum, whose etimolgy is of Latin origin, means the maximum degree that can be reached, the highest point of a process. Thus, the meticulous elaboration process makes this cava an emblem of harmony, balance and excellence. In a bottle of Summum there is summarized an entire history, a style of elaborating cava and a sample of the exigence of our team to achieve the perfection, the sublimity and the maximum expression of the terroir of our soil.
Colour: Bright pale yellow, perfect integration of very fine bubbles, unbeatable in size and speed of detachment. Full and persistent crown. It hypnotizes you.
Bouquet: Clear notes of apricot (dried apricots), ripe fruits (peach and grapefruit), pastries and vanilla. On the nose, order, fineness and elegance.
Palate: Freshness, volume in the mouth and creaminess, with hints of apple, almonds and fennel, very pleasant and persistent. In the mouth it does not end, enjoy it, it has a very long aftertaste due to the fineness of its bubbles.
Selection of the best parcels of the vineyard, tasting of the grapes, manual harvest and vinification of the varieties separately. Destemming and cooling the grapes of the grapes without squeezing, soft pressing, selection of the first musts. Fermentation at low temperature. Static racking and traditional stabilization. Blending of the wines for a second fermentation in bottle to obtain a very fine bubble, long aging process.
This is a Cava recommendable from the aperitif until the dessert, from a first course based on foie gras to a dessert made with chocolate and dried nuts, without forgetting how well it pairs with clams, octopus, shrimp and fried squid, rich food, Iberian cured sausages, cheeses, rice and seafood. The fine mousse makes it refreshing and an ideal complement to help the digestion.
Colour: Bright pale yellow, perfect integration of very fine bubbles, unbeatable in size and speed of detachment. Full and persistent crown. It hypnotizes you.
Bouquet: Clear notes of apricot (dried apricots), ripe fruits (peach and grapefruit), pastries and vanilla. On the nose, order, finesse and elegance.
Palate: Freshness, volume in the mouth and creaminess, with hints of apple, almonds and fennel, with a pleasant and very persistent touch. In the mouth it does not end, enjoy it, it has a very long aftertaste due to the fineness of its bubbles.
Selection of the best parcels of the vineyard, tasting of the grapes, manual harvest and vinification of the varieties separately. Destemming and cooling the grapes of the grapes without squeezing, soft pressing, selection of the first musts. Fermentation at low temperature. Static racking and traditional stabilization. Blending of the wines for a second fermentation in bottle to obtain a very fine bubble, long aging process.
This is a Cava recommendable from the aperitif until the dessert, from a first course based on foie gras to a dessert made with chocolate and dried nuts, without forgetting how well it pairs with clams, octopus, shrimp and fried squid, rich food, Iberian cured sausages, cheeses, rice and seafood. The fine mousse makes it refreshing and an ideal complement to help the digestion.
Colour: Pale and brilliant salmon with bluish rim, fine, abundant and lasting bubbles with a generous mousse and persistent rosary.
Bouquet: Intense aromas of wild fruits (raspberries and blackberries) blended with a subtle perfume of strawberries and floral notes of rose petals and lilies, fine aromas of pastry and red licorice.
Palate: Intense and pleasant, fruity (cherries and watermelon) and refreshing, with an excellent background.
Like all our products, we start with a cold paste, so we harvest at night and then we cool the grapes before going to the press. A part of the pasta is made as if it were white “Blanc de noirs" without extraction of color, the other part with an extraction of 1 hour. With great care to avoid oxidation, we put the 2 musts together and start the fermentation. The second fermentation takes place in the bottle very slowly for a good integration of the bubble. Where it will age on its own lees to gain in complexity.
Thanks to its freshness, its delicate aroma and the tingling of its bubbles Summum Rosado pairs very well with appetizers, all kinds of dishes (salads, pasta, rice, smoked, sausages, meats, seafood ...) and desserts based on red fruit and chocolates. The fine mousse makes it resfreshing and an ideal complement to help the digestion.
