III Lustros, Brut Nature 2015

Wine description for III Lustros Brut Nature 2015 by Gramona

Character

Gramona ranks among the absolute elite of Catalan sparkling wine production and demonstrates with this Brut Nature that Cava can be far more than a mere Prosecco alternative. The name „III Lustros“ refers to the 15 years of ageing on lees (three lustres of five years each), which lend this sparkling wine extraordinary depth and complexity. Without any dosage whatsoever, this wine presents itself uncompromisingly dry, characterised by the mineral precision of indigenous grape varieties and extended time on the lees.

Terroir & Origin

The Penedès, situated south-west of Barcelona, offers ideal conditions for Xarel·lo and Macabeu with its chalk-rich soils and Mediterranean climate. Gramona manages its vineyards according to biodynamic principles and relies on old vines rooted in this region. The Gramona family has been based in Sant Sadurní d’Anoia for generations and embodies that artisanal tradition which distinguishes Cava from industrial mass production. The elevated sites and cool nights preserve the vibrant acidity that is essential for the longevity of these sparkling wines.

Grape Variety & Vinification

Xarel·lo forms the backbone of this cuvée, bringing structure, minerality and ageing potential. Macabeu contributes finesse and aromatic elegance. The grapes are hand-harvested, gently pressed and fermented in bottle according to traditional method. The 15-year maturation on lees is extraordinarily long, even by elevated Champagne standards, and develops those nutty, yeasty notes as well as the creamy texture that characterise great sparkling wines. The absence of dosage underscores Gramona’s philosophy of letting the terroir speak unadorned.

Food Pairing Suggestions

A sparkling wine of this maturity and complexity deserves discerning accompaniment: aged Manchego, grilled seafood, pan-fried porcini mushrooms or scallops with hazelnut butter. This Cava also displays its gastronomic credentials alongside roasted poultry or sweetbreads. The saline minerality harmonises perfectly with Catalan cuisine.