FENIX BARNA EXCLUSIVAS, S.L.

Transcription

1 WINERY PRODUCTS 1 - CAVA BRUT NATURE 2 - CAVA BRUT 3 - CAVA BRUT ROSÉ PRESENTATION: BOXES OF 6 BOTTLES Avda. Camí Reial, Pol. Ind. Riera de Caldes Palau-Solitá i Plegamans (Barcelona) Spain Tlfno December 2016

2 During the year 2016, three friends - Enrique, Manu and Xavi, lovers of the "VID" in its widest sense of the word, its consumption, we decided to create under the brand "FÉNIX" (Greek mythological colossal bird - which is reborn from its ashes, to be reborn with all its splendor), a line of "CAVA" with a high degree of craftsmanship, tradition and product quality assurance. We are in love with these endearing wines, fine and with a harmony incomparable, that accompany us in any situation, food, celebration...and enjoy in those moments of joy, happiness, passion,... their opening and intake. From here that our products, we want them to be at a level of high quality, design and closeness. Basic concepts, for the commercialization of "CAVA" in the "BRUT NATURE", "BRUT" and "BRUT ROSÈ" versions, covering an ideal product range for intake. Thus encompassing an ideal product range for consumption. Elaborated in the region of the Penedés to few kilometers of Villafranca of the Penedés and of Barcelona and with the denomination of origin of the "CAVA". Area of clay, sand and silt soils with that mild Mediterranean climate of winter and warm in summer, is an ideal area for the cultivation of vines for the "CAVA". The grape varieties that we have chosen to make our CAVAS are for the "BRUT NATURE" and "BRUT" a balanced combination of MACABEO, XARELO and PARELLADA and for the "BRUT ROSÈ" the GARNACHA and MONESTRELL. Harvested during September and October. Making a smooth pressing of the vine, to obtain half of the must (FLOR), with static decanting and controlled fermentation between 16ºC and 18ºC, during 20 days, to fully develop the primary aromas of the grape, to give way to fermentation in the bottle for 40 days at 16 C and final aging from 12 months. Obtained a well-balanced "CAVA" quite dry in the mouth, with a bubble detachment with persistent crown, clean, shiny, straw yellow with golden hue, with good presence in the nose, dominating fine aromas of prolonged aging, with marked and pleasant acidity, tasty, quite soft and long, achieving its best consumption between 5ºC and 6ºC temperature. December 2016

3

4

5 CAVA FENIX BRUT NATURE D.O.: CAVA. VARIETIES OF GRAPES: Macabeo 30%, Parellada 40% y Xarello 30 %. ALCOHOLIC GRADE: 11,5% vol. TYPE OF BOTTLE: Standard of 75 cl. VINTAGE: In 3 phases. Macabeo and Xarello within the first half of September, Parellada during the first half of October. FIRST FERMENTATION AND VINIFICATION: Soft pressing to obtain 50% of the must (flor). Static decanting and controlled fermentation between 16ºC and 18ºC for 20 days to fully develop the primary aromas of the grapes. SECOND FERMENTATION: It takes place in the bottle for 40 days at a temperature of 16ºC and final aging from twelve months. COLOR: Brilliant. Straw yellow with golden hue. Abundant detachment of bubble with persistent crown. AROMA: Clean, with good power in his nose, dominating the finest aromas of long aging. TASTE: Well balanced and fairly dry in the mouth, with a good presence of carbonic, Marked and pleasant acidity, tasty, fairly smooth and long. Clean and complex return to nose way, dominating tones of aging in bottle. HOW TO SERVE: Its best characteristics are achieved between 5ºC and 6ºC. The use of a flute type cup is recommended. WHEN TO SERVE: Especially indicated as appetizer, between meals and as a nightcap, and also recommended with whitefish and seafood. PRESENTATION: 6 bottles per box, 68 boxes per pallet, 30 pallets per truck. December 2016

6

7 CAVA FENIX BRUT D.O.: CAVA. VARIETIES OF GRAPES: Macabeo 30 %, Parellada 45 % y Xarello 25 %. ALCOHOLIC GRADE: 11,5% vol. TYPE OF BOTTLE: Standard of 75 cl. VINTAGE: In 3 phases. Macabeo and Xarello within the first half of September, Parellada during the first half of October. FIRST FERMENTATION AND VINIFICATION: Soft pressing to obtain 50% of the must (flor). Static decanting and controlled fermentation between 16ºC and 18ºC for 20 days to fully develop the primary aromas of the grapes. SECOND FERMENTATION: It takes place in the bottle for 40 days at a temperature of 16ºC and final aging from twelve months. Reducing sugars: 2/3 gr. per liter. COLOR: Straw yellow with golden hue. Abundant detachment of bubble with persistent crown. Crown well marked and surface foam. AROMA: Clean, with good power in his nose, Bottle aging aromas. TASTE: Very good presence in the mouth, mainly thanks to a magnificent behavior of the carbonic, has good structure and achieved balance acidity / body, Moderate sweet, smooth and good-tone. Well endowed with sensations in return to nose way. HOW TO SERVE: Its best characteristics are achieved between 5ºC and 6ºC. The use of a flute type cup is recommended. WHEN TO SERVE: Nice as an appetizer or between hours. Suitable for pastas, soft meats and white fish. PRESENTATION: 6 bottles per box, 68 boxes per pallet, 30 pallets per truck. December 2016

8

9 CAVA FENIX BRUT ROSÉ D.O.: CAVA. VARIETIES OF GRAPES: Garnacha 60 % y Monastrell 40 %. ALCOHOLIC GRADE: 11,5% vol. TYPE OF BOTTLE: Standard of 75 cl. VINTAGE: During the second half of September to obtain the maximum state of maturity and fullness of the grapes. FIRST FERMENTATION AND VINIFICATION: Destemming of the grape followed by a smooth pressing obtaining the must "flor". After maceration for 8-10 days with the skin of the grape to get the desired pale color. Fermentation at controlled temperature between 18ºC and 20 ºC. Static decanting. SECOND FERMENTATION: It takes place in the bottle for 40 days at a temperature of 16ºC and final aging from twelve months. Reducing sugars: 2/3 gr. per liter. COLOR: Pink salmon pale, bright. Abundant bubble of medium size with constant detachment and excellent crown maintenance. AROMA: Fruit aromas and aging tones that stand out above the primary aromas. Clean, powerful and attractive on the nose. TASTE: Balanced in the mouth, well endowed with flavors and with good persistence of carbonic. Breeding aromas in return to nose way. HOW TO SERVE: Its best characteristics are achieved between 6º C and 8º C. The use of a flute type cup is recommended. WHEN TO SERVE: Very nice as an appetizer. Especially suitable for red meats and hunting. PRESENTATION: 6 bottles per box, 68 boxes per pallet, 30 pallets per truck. December 2016

10

11

12 THE GRAPES OF OUR CAVES XAREL.LO Variety of Catalan vine, also called White Pansa, Castoixa, Xarello, Sucre. The cluster is medium-sized, uniform and compact with marked shoulders. Yellow-green skin that happens to very dark gold in the maturation, of circular section, coarse and consistent skins, but sensitive to friction and with little pruine (Waxy-looking layer that covers the exterior of the skin - not only protects the fruit, but also fixes the yeasts that ferment the must), the pulp does not have pigmentation but tends to darken with the overmature, it is consistent and hard, With good juiciness and fruity flavor, difficult to detach from their pedicels, mature from mid season to late, with medium vigor and low fertility, requires long and adequate cord pruning. It is sensitive in spring to frost, watering and parasites, resistant to wind, high temperatures and drought. It produces highly acidic musts with high sugar content, with fruity aromas maturing, excellent for dry CAVA and a very distinctive bouquet.

13 PARELLADA The finest variety of the traditional white vine of the Penedes (Catalan region that gives D.O.CAVA), also called Montonec, Montañesa, Verda Grossa, Martorella, Masià, Montonegra, montonero and Montonet. The cluster is of large size with very marked shoulders, medium to high compactness, homogeneous grain, slim pendulum and of medium length, with low lignification, the grain is of medium size with spherical cross-section and slightly elliptical in longitudinal section. Thick hollow of green color very intense, that stays in the maturation, the green pulp, consistent and quite juicy with a peculiar aroma. The strain is early clearing and late maturation with high vigor and production, difficulty in maturation. Sensitive to parasites to acid rot and low sensitivity to botrytis. It produces aromatic whites, dry, of moderate graduation, fresh aroma and a delicate fruity acidity.

14 MACABEO Variety grown in Catalonia, Aragon, La Rioja, Castilla la Mancha, Valencia and Extremadura. Known in La Rioja as VIURA. With very large and compact clusters, short peduncle, with little open or closed petiolar sinus, medium-large grain with rounded shape and uniform thick, erect and low pruine. Medium-late, bud bush and late maturation of long cycle, medium-high vigor with high fertility and yield. For its control of production is advisable the system of short pruning and conduction in trellis. Sensitive to the wind, with need in the control of irrigation and fertilizers. It is advisable to avoid fresh and humid lands, as well as floors that are too dry. It is very sensitive to botrytis and other parasites. Depending on your cultivation, you can give dry, sparkling whites and even natural sweet wines. It is low in potassium and medium levels of tartaric and malic acid. With floral and fruit aromas and with medium aromatic intensity that is enhanced with the mixture of other varieties (this is the case in the Cava).

15 MONASTRELL Variety grown in the Mediterranean area, Catalonia, Murcia (Jumilla), also acquires the names of Mourviedro, Mataró, Gayata, Morastell, Morrastrell, Garrut, Espar... The cluster is medium to small in size with grain of coarse skins and consistent of bluish black color, spherical profile and difficult detachment of its peduncle with much pruine, the pulp does not present color is soft and juicy, somewhat acid and rough. The strain is medium vigor, vertical in size and has late bursting and ripening. Good fertility and moderate production. It adapts very well to drought but is demanding with high temperatures. It needs high temperature for a good ripening. Sensitive to diseases of wood, to parasites, little sensitive to botrytis, mites, wind and cold of spring. It requires deep soils, does not respond well to early pruning and is very sensitive to herbicides. It gives a very sugary musts of good color, low acidity, great possibility of giving great graduation of alcohol, tannic, well-structured and little oxidizable, is combined with Garnacha ideal for sparkling pink (D.O. CAVA).

16 GARNACHA It is the most cultivated ink variety in Spain, also called, Giró, Gironet, LLadoner, Garnatxa, Vernassa, LLedoner,... The cluster is of medium-large size, uniform grain with short peduncle, medium-sized, spherical grain, and dark violet red skin with difficult detachment of the pedicle, thin skins very sensitive to rubbing and much pruine, very juicy soft pulp and without pigmentation. Strain vigorous, austere, erect, very fertile and good production, sensible to the slides, of dewatering and maturation of half season. Very sensitive to parasites (fungi), bacterial necrosis, not sensitive to mites, medium sensitivity to botrytis and acid rot. It tolerates little soil moisture and waterlogging. Resistant to wind and drought, it adapts to all types of soil. Well adapted to short pruning s, producing good quality with the trellis system. Acidity moderate and low, sensitive to oxidation, ideal for pink broths, it is aromatic, fresh with floral nuances reminiscent of raspberry, blackberries, and a hint of pepper, perfect for a pairing in the production of Rosé Cava. December 2016

17 PHOTO GALLERY