The family tradition of MESTRES for viticulture and wine, is dated in SANT SADURNÍ D’ANOIA (Penedès, Barcelona, Spain) in 1312 as owner of vineyards and also as a merchant of cereals and wines.
It has remained linked to the world of wine for 30 GENERATIONS and those to come, as the winery is currently going through one of its best moments. And we celebrate it, since MESTRES is our favorite CAVA producer without a doubt. And we are going to explain why it is going to be yours too.
MESTRES: THE LEGENDARY WINERY THAT INVENTED BRUT NATURE CAVA
The first bottle of CAVA MESTRES was made by JOSEP MESTRES MANOBENS.
This bottle of Cava was made with grapes from the 1925 harvest and was released on the market at Christmas 1928. From that date on, the family specialized in the production of CAVAS AND VERY LONG AGED SPARKY WINE by the traditional method or CHAMPENOISE, reaching outstanding levels of quality and worldwide recognition, and something very noteworthy, gaining the respect of both the producers of wines and cavas of the Penedès and the producers themselves attached to the D.O. Cava.
As we have already mentioned, the MESTRES VISOL Cava was the first CAVA BRUT NATURE in history. Josep Mestres Manobens, thanks to the exceptional quality of the base wine that came from his vineyards, together with a long aging process with a cork stopper, managed to elaborate a “CHAMPAGNE” (Champenoise method) without adding expedition liqueur, which he called “VISOL”. In other words, he elaborated it only with wine.
Thus was born the first Cava Brut Nature in history, registered in the Patent and Trademark Office since 1948.
THE MESTRES VINEYARDS: WHERE THE MAGIC BEGINS
The MESTRES Cavas experience begins in the Penedès vineyards, where the perfect blend of climate, soil and passion for viticulture come together. These vineyards are not just plots of land; they are the cradle where the Mestres legacy is nurtured and flourishes.
At the heart of these vineyards, sustainable practices are paramount. The almost artisanal dedication of the winery and the MESTRES family and the use of environmentally friendly methods demonstrate their respect for nature and ensure the longevity of their exquisite winemaking legacy.
The harvest at Mestres is a time of celebration and precision. Hand-picked grapes ensure that only the best quality makes it into each bottle of Mestres Visol, preserving the distinctive character and unique aroma of this label.
The harvest begins in mid-August and ends before October, being one of the first areas in Spain where the grapes are harvested.
The winery has always been unconditionally committed to the trilogy of native white varieties of the Penedès: XAREL-LO, MACABEO AND PARELLADA.
These 3 grape varieties form an inseparable part of the DNA of its cavas, seeking maximum expression through the varieties best adapted to our immediate environment. The Xarel-lo gives us body and volume in a bed of fruity Macabeo where the fine Parellada brings elegance and finesse.
THE ART OF MAKING CAVAS AND SPARKLING WINES AT MESTRES
At the MESTRES winery, winemaking is an art.
This CAVA has the honor of having been the first CAVA in the world to which no expedition liqueur was added, which means that it dispenses with that final touch that is added to sparkling wines at the end of their elaboration and which may contain sugar, making it more pleasant. In 1945, JOSEP MESTRES had the idea of dispensing with this liquid and making “wine only”, and thus MESTRES VISOL was born.
MESTRES is a pioneering winery in the practice of letting cavas rest in rhyme for several years. Mestres Visol has been resting in bottle for at least 6 years in rhyme, so it takes almost seven years to come to market from the time it is produced.
This practice of long aging is a declaration of intent and marks the path for the elaboration of the most prestigious sparkling wines, and there are already several producers who are committed to long, very long aging, beyond ten years, exploring ever greater limits of wine aging.
The very long aging is the main hallmark of MESTRES, and another hallmark is the use of two cork stoppers to make each bottle of Cava.
The first fermentation and aging of the base wine takes place in barrels with its own lees for six to twelve months. The second fermentation in bottle is carried out with the first 100% natural cork stopper, in a horizontal position in a manual bottle rack, and with a minimum aging of 42 months in bottle with its lees in the darkness and stillness of the historic cellars in the nerve center of Sant Sadurní d’Anoia, just below the town’s Town Hall square, something unprecedented and unique in the World of Cava.
CAVA MESTRES VISOL
Mestres Visol is not just a wine; it is the testimony of time-honored traditions and a legacy that goes back centuries. Mestres, synonymous with excellence in winemaking, has carved a niche for itself in the sector thanks to its commitment to quality and authenticity.
The MESTRES family, with its winery nestled in the heart of Spain’s most renowned wine regions, has made a decisive contribution to shaping the landscape of Spanish wines.
Visol 2016 is, therefore, a brut nature cava (without added sugar or expedition liqueur) and gran reserva, combining 55% xarel-lo with 30% macabeo and 15% parellada, the cava grape trilogy. Part of the base wine is fermented and aged for six months in chestnut barrels, which makes it “accustomed” to oxygen in micro-doses, preparing it for long aging.
Afterwards, it is aged for 72 months in corked cellars, which also continues to provide a very measured oxygenation and educates the cava to withstand all that time until its disgorgement, which in this case is done by hand.
From the careful selection of grapes to the meticulous aging process, each step is a reflection of their dedication to creating a masterpiece. The winemaking process, steeped in tradition but with modern techniques, results in wines that are not only exquisite, but also of consistent quality and flavor.
Mestres’ approach to winemaking is a harmonious blend of age-old traditions and innovative techniques. This balance ensures that each bottle of Mestres Visol is a tribute to the past while remaining relevant to contemporary palates.
The aging process at Mestres is where the magic really happens. Time and patience are the key ingredients that allow each wine to develop its full potential and distinctive characteristics.
MESTRES VISOL TASTING NOTE: A SENSORY EXPERIENCE
Enjoying Mestres Visol is not just about drinking a wine, it is about embarking on a sensory journey. The tasting note of Mestres Visol attests to its complexity and elegance.
The aroma of Mestres Visol is a captivating melody of scents. From the first aromas, it takes us on an olfactory adventure, hinting at the richness and depth that awaits in each glass.
On the palate, Mestres Visol is a tapestry of flavors. It is a wine that retains a lot of fruity freshness and toasted notes, typical of this education in contact with oxygen and the lees of its second fermentation. It is fine, fresh, elegant, complex but balanced. Each sip reveals layers of flavor, from fruity nuances to subtle oak notes, culminating in a smooth and memorable finish.
WHY CHOOSE MESTRES VISOL: THE DECIDING FACTORS
Choosing Mestres Visol is not just a decision; it is embracing quality, tradition and exceptional taste. Here’s why Mestres Visol should be your choice:
- QUALITY AND AUTHENTICITY: Each bottle of Mestres Visol is a promise of unmatched quality, rooted in years of winemaking experience.
- SUSTAINABLE PRACTICES: Mestres’ commitment to sustainability means that every sip is as good for the planet as it is for your palate.
- A LEGACY OF EXCELLENCE: By choosing Mestres, you become part of a legacy that celebrates the best of Spanish winemaking traditions.
- MESTRES VISOL IS NOT JUST A WINE: It is an experience, a journey through history and a celebration of the good things in life. Whether you are a connoisseur or a casual aficionado, Mestres Visol promises an encounter with elegance that is sure to linger long after the last drop.
