Josep Lluis Gramona Batlle has the distinction of having been the first to produce ‘Marc de Cava’ in Spain, in the 70’s, through the distillation of grape marc and the wine from cavas disgorged by hand. The product is a distillate of the ‘mothers’ derived from the long ageing of our cavas with a cork stopper.
Based on careful observation and the management of the factors which influence our terroir and its habitat. We do not apply chemical herbicides or pesticides, but instead we use natural resources, with the primary aim of maintaining a balance in the environment, and we preserve spontaneous ground cover in order to obtain spongy soils. Through biodynamics, which goes one step beyond organic growing, we breathe life into our vineyards and seek to raise levels of biodiversity: we preserve spontaneous ground cover in order to obtain spongy soils, we apply plant-based infusions and decoctions to avoid pest infestations, and we produce our own animal and vegetal compost from our orchard of medicinal plants and our farm of cows, sheep, chickens, and horses.
To understand the production process, we must first become acquainted with the raw materials used in each case:
The ‘Madres del Cava’ are the ‘mother’ yeasts expelled with the wine which we recover after the disgorging of our cavas by hand. From this we carry out a distillation, carefully separating the heads and tails, keeping only the heart of the distillate which is the noble, highest quality portion.
Distillate of grape marc
It is obtained by a steam stripping distillation of the grape marc used in our winemaking. These varieties are Gewürztraminer, Muscat, Chardonnay, and Parellada. We use only the heart of the distillate.
The ageing process is extremely important to the final quality. The use and work with wood during ageing ensures that these spirits have elegance, balance and subtlety.
We age the ‘hollands’ and the marc from the skins of our grapes separately in both French oak and chestnut barrels. Another portion of the hollands is aged in stainless steel vats for 2 years.
These processes give our master distiller a wide array of aromas and flavours from which to create a great blend year after year.
Great complexity and definition. Its rich array of aromas includes overtones of thyme and wet grass, with hints of fruit such as cape gooseberries and star fruit. It also releases cedar and tobacco leaf fragrances reminiscent of a cigar box, as well as notes of nuts and undergrowth.
Silky and intense, full and round with aromas of fruit and yeast. Long, dry finish, in which the alcohol is elegantly integrated.
Ideal with biscotti, catanias, pure dark chocolate, nuts, pralines, dried apricots and figs..