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Buy Wine from Bertha
Since 1989, the Bertha winery has been making what it considers to be the best wine in the world: CAVA, a wonderful sparkling wine with a very marked personality.
Each wine reflects a blend of the landscape, the composition of the soil, the climate and the autochthonous varieties that give the cava its unique personality.
History of an illusion
The history goes back more than twenty years, which is why Bertha's philosophy is so open, modern and contemporary.
The winery maintains the most traditional production methods, respecting the indigenous varieties and the land where the grapes are grown.
The Caves Bertha winery was founded in 1989 under the name of Cavas Josep Torres Sibill, under which they began to market their cava or sparkling wine until 1998.
At the turn of the century, changes also took place and the Penedès winery became known as Caves Bertha.
This first winery was located in the centre of the village of Sant Sadurní d'Anoia from 1989 until 2014. In 2014, they moved to new facilities on the outskirts of the capital.
The new facilities were in a modern building integrated with the landscape and with the most modern technology.
This winery is the result of the illusion, the desire to produce a serious and honest product together with the tradition of the land that welcomes them, the Penedès.
The cavas
The cavas are a type of sparkling wine produced by the Bertha winery from a careful selection of the best base wines and made only with local varieties and the perfectly adapted Chardonnay and Pinot Noir.
These wines from the winery offer the sparkling expression of this land in their young cavas, reserve cavas and grand reserve cavas.
The elaboration of a cava is a very complex process, as well as a marvellous one. The grape varieties they work with give each wine a unique personality, impossible to find in any other sparkling wine in the world.
These varieties are macabeas, xarel-lo and parellada, each with a different personality, but combined they give the cava the complexity it needs to be one of the great wines of the world.
Chardonnay is also used, often blended with Macabeo, Xarel-lo and Parellada.
Use of the traditional or champenoise method
The ancestral way of making sparkling wines in the Penedès is the traditional method or champenoise method.
The process involves a second fermentation of a base wine, inside the bottle thanks to the yeasts and added sugar, which is one of the essential parts of the transformation of the grapes into sparkling wine.
The selection of yeasts and the fermentation temperature are essential in the final product. Likewise, the integration of the bubbles with the wine has to be a perfect coupling, to make the moment when the cava comes into contact with the mouth a pleasant one.
The final result is the perfection of the natural carbonic generated in the absence of air.
Ageing time of the wines
The ageing time is key to achieving maximum quality. During the first 9 to 13 months of fermentation and ageing, the primary aromas develop, those that come from the grapes themselves, fruity, citrus and floral aromas. Wonderful!
When the wine is aged for around 15 months, the aromas go through a process in which notes of fresh yeasts and other memories appear. It's incredible!
When the wine is aged for 30 months or more, the product evolves. With the tertiary aromas, other fragrances are achieved, which makes a cava acquire a transcendental aromatic complexity - unbeatable!
With all these qualities in mind, the Bertha winery has positioned itself in the market, gaining a reputation as a producer of cava or sparkling wine of extraordinary quality.
And you, have you already tasted some of the amazing sparkling wines of Bodega Bertha? Tell us what you thought of them!
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Buy Wine from Bertha
Since 1989, the Bertha winery has been making what it considers to be the best wine in the world: CAVA, a wonderful sparkling wine with a very marked personality.
Each wine reflects a blend of the landscape, the composition of the soil, the climate and the autochthonous varieties that give the cava its unique personality.
History of an illusion
The history goes back more than twenty years, which is why Bertha's philosophy is so open, modern and contemporary.
The winery maintains the most traditional production methods, respecting the indigenous varieties and the land where the grapes are grown.
The Caves Bertha winery was founded in 1989 under the name of Cavas Josep Torres Sibill, under which they began to market their cava or sparkling wine until 1998.
At the turn of the century, changes also took place and the Penedès winery became known as Caves Bertha.
This first winery was located in the centre of the village of Sant Sadurní d'Anoia from 1989 until 2014. In 2014, they moved to new facilities on the outskirts of the capital.
The new facilities were in a modern building integrated with the landscape and with the most modern technology.
This winery is the result of the illusion, the desire to produce a serious and honest product together with the tradition of the land that welcomes them, the Penedès.
The cavas
The cavas are a type of sparkling wine produced by the Bertha winery from a careful selection of the best base wines and made only with local varieties and the perfectly adapted Chardonnay and Pinot Noir.
These wines from the winery offer the sparkling expression of this land in their young cavas, reserve cavas and grand reserve cavas.
The elaboration of a cava is a very complex process, as well as a marvellous one. The grape varieties they work with give each wine a unique personality, impossible to find in any other sparkling wine in the world.
These varieties are macabeas, xarel-lo and parellada, each with a different personality, but combined they give the cava the complexity it needs to be one of the great wines of the world.
Chardonnay is also used, often blended with Macabeo, Xarel-lo and Parellada.
Use of the traditional or champenoise method
The ancestral way of making sparkling wines in the Penedès is the traditional method or champenoise method.
The process involves a second fermentation of a base wine, inside the bottle thanks to the yeasts and added sugar, which is one of the essential parts of the transformation of the grapes into sparkling wine.
The selection of yeasts and the fermentation temperature are essential in the final product. Likewise, the integration of the bubbles with the wine has to be a perfect coupling, to make the moment when the cava comes into contact with the mouth a pleasant one.
The final result is the perfection of the natural carbonic generated in the absence of air.
Ageing time of the wines
The ageing time is key to achieving maximum quality. During the first 9 to 13 months of fermentation and ageing, the primary aromas develop, those that come from the grapes themselves, fruity, citrus and floral aromas. Wonderful!
When the wine is aged for around 15 months, the aromas go through a process in which notes of fresh yeasts and other memories appear. It's incredible!
When the wine is aged for 30 months or more, the product evolves. With the tertiary aromas, other fragrances are achieved, which makes a cava acquire a transcendental aromatic complexity - unbeatable!
With all these qualities in mind, the Bertha winery has positioned itself in the market, gaining a reputation as a producer of cava or sparkling wine of extraordinary quality.
And you, have you already tasted some of the amazing sparkling wines of Bodega Bertha? Tell us what you thought of them!