From grapes from a vineyard planted 15 years ago near Les Pobles (Alt Camp) and from the production of a vineyard in Aiguaviva, on the road that leads from Sant Jaume dels Domenys to Pla de Manlleu, this new cava rosado is born from the variety pinot noir that completes the most gastronomic range of the Vallformosa winery.
The main vineyard of Les Pobles, which is worked by viticulturist David Sendra, was trellised, but its grapes are harvested by hand. The two vineyards are located between 450 and 500 meters above sea level. Its location, according to Vallformosa, is “unbeatable”, since there is a marked thermal difference between day and night, which achieves optimal ripening of the berries and, consequently, a balance between acidity and aromatic potential. of the grape
Gala Rosé is a monovarietal Pinot noir that is part of a range that is completed with the Gala Brut Reserve and Gala Brut Nature cavas. The winery defines it as “a very feminine, delicate and sophisticated sparkling wine”. The technical director of the cellars, the oenologist Xavier Pons, affirms that it is “voluminous and fresh”.
Its “aromatic freshness, with a lot of creaminess and elegance” stands out. Like the rest of the references in the Gala de Vallformosa range, the Gala Rosé is presented in a unique and patented bottle “that enhances its sophistication and elegance”. It is sold in hotels and restaurants, and also in specialized stores.
After a fairly dry winter, but with normal temperatures, the spring of 2019 was rainy and cool. The rains fell in proportion and at the best time, giving way to a very dry summer, with moderate temperatures and some hot peaks in the last week of June and during the month of July. These conditions caused excellent and healthy ripening of the berries.
Gala Rosé is a cava from Guarda Comtats de Barcelona made with grapes from the 2019 vintage. The tirage was carried out in April 2020. The first alcoholic fermentation of the wine was carried out in stainless steel tanks at a controlled temperature, between 14 and 16º. C, to achieve “a greater expressiveness of the primary aromas of the grape”. The second fermentation was carried out in the bottle using the traditional method. Once finished, it was left to rest for more than 12 months with its lees before disgorging it. To date, a total of 1,806 three-quarter-liter bottles have been slaughtered from this vintage.
It was presented this past Wednesday at the Far Nomo de Llafranc restaurant among showy and fragrant floral bouquets, highlighting its “greedy and soft” character, as well as its “cheerful freshness”. It is a Brut cava with a beautiful pale pink, salmon colour, clear and bright. It shows, profusely, frank notes of red fruits (strawberries, cherries and raspberries) and a floral hint (roses). With a constant and lively detachment of carbonic, which offers perfect rosary and crown. It is a young, casual and refreshing sparkling wine that tends to be sweet without being cloying (it has 9.8 grams of sugar per liter). In fact, the sweetness counteracts its bitter point. It is a refreshing DO Cava that is not bulky and structured, rather light.
From Vallformosa it is stated that it is especially recommended to be enjoyed during an aperitif. It is also pointed out that the Vallformosa Gala Rosé pairs perfectly with Asian gastronomy, with which it has a very evident affinity, as well as a contrast of flavors and textures where the salinity and fatty structure of the fish play a role. The general manager of Vallformosa, Marta Vidal, loves to accompany the Gala Rosé with some makis or niguiris, especially salmon.
The technical director of the cellars, Xavier Pons, prefers to pair it with fresh salmon or goat cheese salads. And the oenologist and head of the laboratory, Raimon Mascaró, opts for harmonizing it with a salmon tartare. The chromatic affinity with salmon is indisputable. From this month of June and until September, the Gala Brut Rosé cava, served in a Pompadour glass, becomes the protagonist of the gastronomic encounters at the Far Nomo in Llafranc and Nomo Nà utic in Sant Feliu de GuÃxols, pairing their gastronomic proposals. From the winery they assure that “its Japanese gastronomy with Mediterranean touches becomes the perfect pairing”. Proposals such as a spectacular red mullet, a toro caneloni, a rainbow tuna or a gyu niku tataki are suggested.
Vallformosa, with more than 150 years of history, is a wine and sparkling wine-making company that defines itself as “responsible and sustainable in all our actions”. They say they are committed to caring for their natural and social environment, and that innovation is part of their DNA. 85% of its production is cavas, and the rest wines covered by the DO Penedès. They export to fifty countries around the world, with Belgium, the United States and Japan being their key markets. They affirm that in Vallformosa “tradition, innovation, sustainability and differentiation coexist in all its aspects”.
The winery has three sparkling wine brands (Vallformosa, Mistinguett and Gran Barón), two wine brands (Cultivare and Freyé) and the I’mperfect canned wine. These Alt Penedès cavas have been awarded as the best winery at the Vinari Awards up to three times in a row (2020, 2021 and 2022) and have been distinguished as the best sparkling wine producer according to the Berliner Wine Trophy 2022. They have also harvested, in their last edition, the Gilbert Prize
This Vilobà del Penedès winery does not have its own farms or vineyards. They do, however, have close to 400 viticultural families, whom they tutor and provide technical advice, to provide themselves with grapes. Training and constant advice to winegrowers allow them, according to Marta Vidal, “to adapt to the quality requirements”. She adds that “cultivating land with the aim of optimizing its performance, having full traceability, selecting the best farms and classifying them according to the product to be produced, are our premises.” To maintain quality consistently, they monitor growth, fruit ripening and harvest predictions through precision agriculture, based on computer technology and satellite imagery. In Vallformosa they vinify 100% of their production, which is suitable for vegans.
