From grape to glass it takes Aria Estate winemakers two years to produce a bottle of aria pinot noir. This grape variety, despite not being indigenous, has adapted well to the terroir of our region and the higher-than-average altitudes of our la torre estate. In early august the vines are harvested at night-as pinot noir needs to be picked when temperatures are low-and the grapes are rushed immediately to the winery. Secondary fermentation is traditional method, done in the botle. After 18 months of aging in contact with its lees Aria pinot noir becomes a fine example of the grape’s virtues.
This aria pinot noir is pale raspberry/apricot pink with plenty of bubbles. The nose is given intense raspberry aromas backed by strawberry, touches of peach, watermelon, lemon, aniseed, and a hint of cherry caramel. It tastes of a slight minerality (it has that mineral water sensation) which adds to the complexity, and just a hint of sweetness. This is a smooth Cava with soft acidity. The mid-palate adds a salty, nutty “on lees” sensation, cranberry, and a slight apple core flavor. Pairs well with Manchego and Parmesan. Cava acts as a palate cleanser when paired with fried food and dishes with rich sauces. The crisp acidity and bubbles cut through fatty flavors, refreshing the palate for the next bite.
The Aria Pinot Noir Brut Cava is a non-vintage Bubbly from the Penedes region of Catalunya, near Barcelona in Eastern Spain. Aria is part of the Segura Viudas family of Sparkling wines. Segura Viudas is in turn part of the Freixenet group that includes Mionetto Prosecco and Gloria Ferrer wines. This Aria Estate Cava is produced with the same production methods used in Champaign wines. The Traditional Method is where the second fermentation occurs in each and every bottle. The major difference is the grapes used. In Champagne, the main grapes are Chardonnay and Pinot Noir, with traditional Cava three local grapes are used, Xarel-lo, Macabeo, and Parellada. Champagne is also 500 or 600 miles to the north of the Penedes in Spain. The grapes used are typically different but not so with the Aria Pinot Noir Brut. Pinot Noir is not a grape usually grown in eastern Spain. The grapes are Estate grown in the higher elevations where the temperatures are cool enough to keep Pinot Noir grapes happy. The second fermentation for this Aria Estate Cava lasts for 18 months, which also happens to be the minimum length for 2nd fermentation in Champagne.