In November 2006 the first bottle of cava “Balma” saw the light. This word is in tribute to the natural caves nestled in the hills where we use to play and hide as child.
Cava Reserva. Brut Nature. No sugar addition or liqueur d’expedition.
Grape Varieties: Balma 2005: 55 % Macabeo y 45 % Xarel.lo
Fermentation was 12 days at 15º. Second fermentation was of 30 days at a temperature of 16º. Ageing was on the lies during 39 months.
Balma is a very fine cava due to its ageing. It has a fine bubble, displays aromas of dry fruits (almonds and apricots) as well as toasted flavours, coming from the ageing process.
2011 Peñin guideBalma 2006 BN Reserve Criterion relation quality-price; correct 89 points – Very Good
“Bright gold colour. Aromas of fines lees, dried fruits, dressing table grass, complex. Powerful, flavourful mouth, good acidity, fine bubbles and fine bitterness.”
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