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Painous Brut Cava

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 Wine Advocate: 87
Country:Spain
Region:Cava
Grape Types:Macabeo
Parellada
Winery:Painous - Louis de Vernier
Product Description

Grape varieties: Parellada 40%, Macabeo 30% and Xarel·lo 30%.
Harvest: Occurs in 3 stages. Macabeo within the first fortnight of September, Xarello during the second fortnight in September and Parellada within the first fortnight of October.
First fermentation and vinification: This is a "Methode Traditionnelle" with
soft pressing of the grapes to obtain 60% of the must (flower must). It is decanted and fermented with controlled temperatures of 18ºC for 20 days until it fully develops the primary aromas of the grapes.
Secondary fermentation: takes place in the bottle for 40 days at a temperature of 16ºC and final ageing for 20 months. Residual sugar: 7 gr. per litre.
Color: Pale yellow with green tones. Shiny and clear.
Aromas: Powerful in the nose, clean. Ageing aromas.
Taste: Soft and well structured, long aftertaste and good balance of acidity and sugar contents.
Gastronomy: It should be served chilled between 5ºC and 7ºC. A flute type glass is recommended. Excellent with pasta, red and soft meats and white fish.Painous is unique in that it is a Cava-Joven style sparkling wine, meaning, the wine receives the minimum aging of 9 months. This allows crisp, fresh aromas and flavors to be expressed. It is delicious for aperitif.

"Pale gold. Delicate, restrained apple, pear and lemon zest aromas, with hints of smoke and honey. Brisk and firm in the mouth, the apple and pear flavors showing good depth without excess weight. Fresh and chewy on the back, showing good concentration and power." - Stephen Tanzer's International Wine Cellar (Sep/Oct 2006), 87 pts

Winery: Painous - Louis de Vernier

The Louis de Vernier Painous Estate
It was at the turn of the century when the Masachs family started to cultivate grapes in their estate located in Vilafranca del Penedès, a wine area par excellence, where the growing of grapes had been already introduced in times of the Roman Empire. This family owned winery was founded in the 1930's. Today the third generation of Masachs (Painous is the maiden name of the current owners mother) run the operation. Currently, Masachs ranks fourth in production at 208,000 - 240,000 cases of Cava yearly. The export 15% and sell 85% in Spain. Mr. Josep Masachs Llorach, a man with strong convictions, great character and dedicated since his childhood to the growing of grapes, founded Cavas Masachs within the decade of the twenties producing cava in the best tradition of craftsmanship and with a limited production meant, basically, for his own consumption and to make it known to his closest friends. Later, his son, Mr. Josep Masachs Juvé, went on with his father´s job under the same policy of very limited production and craftsmanship combined with hard work with the aim to improve the quality of his cavas. In 1977 Josep and Joan Masachs start a new guideline and launch a new line of cava to the market based on the experience and know-how of their ancestors. Little by little, the excellent quality of the cavas made by these young producers is known both in the domestic and international market, thus rewarding their efforts and dedication. As a result of these achievements and the growth in the demand for their products, the production facilities used by their grand father become too small and outdated. This compels Masachs to set up new facilities in 1985 in the Montsarra estate, situated in the municipality of Torrelles de Foix, and provided with the ideal structure for the making of the best cavas. Nowadays, Cavas Masachs continue the production of cavas and wines in their Montsarra estate with the same enthusiasm in order to improve the quality initiated by its founders.

The
Louis de Vernier Painous Vineyards
Cavas Masachs owns 43 hectares of grapes: Maccabeo, Xarel.lo, and Parellada, which they use for part of their production, about 30%. 
The Catalan country of El Penedès, which breathes the Mediterranean air and spreads over the north-west towards the Montserrat mountain range that protects it from the north cold winds, is situated about 40 Km. south of Barcelona and is the cradle which holds the 42-hectare estate, in the centre of which the Masachs cellars are located. 
An area which, thanks to the generosity of nature, is endowed with all the factors which favour wine-growing in the best of conditions. The characteristic of its Mediterranean location, combined with those of the soil and subsoil, an especially benign climate both in Winter and Summer and an average annual rainfall of 525 mm., make the Montsarra estate a true paradise for wine-growing. 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 Summer 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

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