Celler Pardas Hermos Corpinnat Gramona Cava NV


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92 Points, Wine AdvocateWine Advocate: “The sparkling white 2018 Hermós was produced with a blend of 69% Xarel.lo and 31% Sumoll (red) from their village on limestone-rich soils poor in organic matter from vineyards that are farmed organically. The two varieties fermented together with indigenous yeasts in stainless steel, where the wine matured with lees for six months before it was put to referment in bottle, where it aged with lees for 35 months. It’s a Brut Nature with 12% alcohol and a pH of 3.01, and it’s included in Corpinnat, the association of quality producers of sparkling wines from Penedès. This is the first vintage of a sparkling wine they released, as they decided to start when they learned that Corpinnat was happening. The Sumoll was very green and fermented together. The wine is clean, precise and elegant, in the Pardas style but sparkling. It developed a honeyed and floral note with time in the glass. The bubbles are fine and give it a silky texture on the palate. They also have a 2017 of this wine, which might be released a little later. This 2018 was released in April 2022. There’ll also be a 100% Sumoll sparkling wine that will be released with 60+ months in bottle with lees. 6,216 bottles were produced. It was disgorged in February 2022.”Winery: “Pardas wanted to create a blend that captured each of their “plots,” highlighting the subtle nuances of the clay and limestone soils used. A blend of 69% Xarel.lo and 31% Sumoll from four plots of clay/limestone soils. Grapes are hand-harvested, pressed together in tank, and co-fermented-Aged 6 months in stainless steel vats and 36 months in bottle. Zero dosage.”


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