Project Description
Jovani vins is a project implemented with lot of passion and enthusiasm by the three Jovani brothers: Montsa, Robert and Sergi since 2007, following the steps of his father who in 2001 acquired Cavas Berdié, consolidating one of his dreams.
During the last years, they have entered in the ranking of the best long-term aged cavas, allowing them to be included in the best restaurants and specialized shops of the country.
In addition to Cava Berdié, where they have its winery in Penedés, they have vineyards in other wine regions from Cataluña like Terra Alta, Penedés, Montsant and Priorat, where they also elaborate high quality wines which have been very well received in the spanish market.
All its wines and cavas, besides its quality, stand out for its image and design, always avant-garde, updated and modern, providing a unique style and personality that characterizes Jovani brothers.
PRODUCTION
In the making of Berdié Rupestre only the most traditional varieties of grape – Macabeu, Xarel.lo and Parellada – are used. Each one of these grapes is separately vinified at controlled temperatures before carrying out the coupage – the blending of the right proportion of each of the varieties – in order to achieve the personal touch of this cava. The second fermentation in the bottle provides the bubbles (prise de mousse) and is carried out according to the traditional method. It is then aged more than 15 months in the cellar.
TASTING NOTE
Appearance. Bright yellow colour with hints of green. Fine bubbles appear rising up the glass forming the classic crown of bubbles.
Aroma: Intense and expressive in the nose, highly defined white fruits, greenaple, pear or greengage, and a certain vegetable and citric character with a subtle floral base.
Taste: Intense and fruity, with good acidity which makes it fresh, notes of apple, grapefruit and aromatic herbs. Well-balanced, evolving pleasantly and finishing with aged notes.
Varieties: Macabeu, Xarel.lo, Parellada
Ageing: between 15 and 27 months – Reserva-
Vol %: +/- 11,5%
Production: +/-20.000 bottles
Awards: 9,57 points, Best cava below 10€ to the Wine Guide of Catalonia.
PRODUCTION
In the making of Berdié Amor only the most traditional varieties of grape – Macabeu, Xarel.lo and Parellada – are used, along with the Mediterranean Grenache. Each one of these grapes is separately vinified at controlled temperatures before carrying out the coupage – the blending of the right proportion of each of the varieties – in order to achieve the personal touch of this cava. The second fermentation in the bottle provides the bubbles (prise de mousse) and is carried out according to the traditional method. It is then aged more than 15 months in the cellar.
TASTING NOTES
Appearance. Elegant, pale, subtle pink colour.
Aroma: Intense and expressive in the nose, white fruits standout (apple and pear), base of red fruits (raspberry, strawberry), and marked citric notes (mandarin, orange). Lactic and yeasty notes provide creaminess, while hibiscus and Jamaican pepper give character, personality and great subtlety.
Taste: Fresh in the mouth, broad, elegant and original, with a pleasant acidity that melts, leaving creamy sensations with notes of red fruits and marshmallow.
Varieties: Macabeu, Xarel.lo, Parellada and Garnache.
Ageing: between 15 and 27 months – Reserva-
Vol %: +/- 11,5%
Production: +/-15.000 bottles
PRODUCTION
Grapes from old, traditionally grown Carignan, Black Grenache, Tempranillo and Cabernet Sauvignon. Vines are hand-picked in September, selected and then fermented in a stainless steel tank at a controlled temperature of 25ºC during 20 or 25 days.
TASTING NOTE
Appearance: Cherry red colour with bright violet notes.
Aroma: Notes of black and red fruit fresh, mediterranean herbs, minty touch, mineral, very attractive.
Taste: Very nice entry, soft and rounded. Red fruit very fresh, soft tanins, bittering touch and a very attractive spicy final taste.
Varieties: Carignan, red Grenache, Tempranillo and Cabernet Sauvignon.
Aging: 6 month oak barrel
% Alcohol: +/- 14%
Production: +/- 5.000 bottles
PRODUCTION
Grapes from old, traditionally grown white Garnacha and Macabeo are hand-picked in September, selected and then fermented in stainless steel tank at a controlled temperature of 16ºC for 20 days.
TASTING NOTE
Appearance: Bright golden-yellow colour.
Aroma: Intense aromas of white fruit like apple, pear and peach combine with tropical fruit such as pineapple and lychee. The floral aroma of jasmine brings subtlety and the citrus base rounds it off with freshness.
Taste: Unctuous in the mouth, with volume that is at once soft and fresh. Floral notes and highly pleasant acidity follow.
Varieties: White Garnacha and Macabeo
Aging: Young
% Alcohol: +/- 14%
Production: +/- 5.000 bottles
PRODUCTION
In the making of Berdié Amor only the most traditional varieties of grape – Macabeu, Xarel.lo and Parellada – are used, along with the Mediterranean Grenache. Each one of these grapes is separately vinified at controlled temperatures before carrying out the coupage – the blending of the right proportion of each of the varieties – in order to achieve the personal touch of this cava. The second fermentation in the bottle provides the bubbles (prise de mousse) and is carried out according to the traditional method. It is then aged more than 15 months in the cellar.
TASTING NOTES
Appearance. Elegant, pale, subtle pink colour.
Aroma: Intense and expressive in the nose, white fruits standout (apple and pear), base of red fruits (raspberry, strawberry), and marked citric notes (mandarin, orange). Lactic and yeasty notes provide creaminess, while hibiscus and Jamaican pepper give character, personality and great subtlety.
Taste: Fresh in the mouth, broad, elegant and original, with a pleasant acidity that melts, leaving creamy sensations with notes of red fruits and marshmallow.
Varieties: Macabeu, Xarel.lo, Parellada and Garnache.
Ageing: between 15 and 27 months – Reserva-
Vol %: +/- 11,5%
Production: +/-15.000 bottles
PRODUCTION
In the making of Berdié Rupestre only the most traditional varieties of grape – Macabeu, Xarel.lo and Parellada – are used. Each one of these grapes is separately vinified at controlled temperatures before carrying out the coupage – the blending of the right proportion of each of the varieties – in order to achieve the personal touch of this cava. The second fermentation in the bottle provides the bubbles (prise de mousse) and is carried out according to the traditional method. It is then aged more than 15 months in the cellar.
TASTING NOTE
Appearance. Bright yellow colour with hints of green. Fine bubbles appear rising up the glass forming the classic crown of bubbles.
Aroma: Intense and expressive in the nose, highly defined white fruits, greenaple, pear or greengage, and a certain vegetable and citric character with a subtle floral base.
Taste: Intense and fruity, with good acidity which makes it fresh, notes of apple, grapefruit and aromatic herbs. Well-balanced, evolving pleasantly and finishing with aged notes.
Varieties: Macabeu, Xarel.lo, Parellada
Ageing: between 15 and 27 months – Reserva-
Vol %: +/- 11,5%
Production: +/-20.000 bottles
Awards: 9,57 points, Best cava below 10€ to the Wine Guide of Catalonia.
PRODUCTION
In making Berdié Rosa only two varieties of grape are used, the Mediterranean Monestrell and Grenache. Each one of these grapes is separately vinified at controlled temperatures, before carrying out the coupage, – the blending of the right proportion of each of the varieties – in order to achieve the personal touch of this cava. The second fermentation in the bottle provides the bubbles (prise and mousse) and is carried out according to the traditional method. It is the aged for more than 15 months in the cellar.
TASTING NOTE
Appearance: An intense pink colour with flashes of red cherry.
Aroma: Intense in the nose, aromas of fruits of the forest stand out, blackberries, raspberries, bilberries, notable hints of cherries and plums; alongside them touches of liquorice, yeast, aromatic herbs and sea salt.
Taste: In the mouth it opens with tannins, reveals itself to be fresh and creamy, mature and well-structured, with very good acidity and a long, intense aftertaste.
Varieties: Monestrell and Grenache
Ageing: between 15 and 28 months – Reserva –
Vol.: +/- 11,5%
Production: +/- 3.000 bottles
PRODUCTION
Only the most traditional varieties of grapes – Macabeu, Xarel·lo and Parellada – are used in the making of Berdié Gran Nature. Each one of these grapes is separately vinified at controlled temperatures, before carrying out the coupage, – the blending of the right proportion of each of the varieties – in order to achieve the personal touch of this cava. The second fermentation in the bottle provides the bubbles (prise and mousse) and is carried out according to the traditional method. It is the aged for more than 30 months in the cellar.
TASTING NOTE
Appearance: Yellow colours with glints of gold and rosary of fine bubbles that from a notable interior crown.
Aroma: Good nose, attractive and perfumed, with clean citric and floral aromas, hints of ripe white fruit, pear; cereals, nuts and yeasty touches that embrace the rest of the aromas, giving complexity. All together it is attractive, intense and creamy.
Taste: In the mouth, it is broad and fresh with great personality. A good acidity-volume balance. Creamy sensations, fine and elegant, extraordinary, well integrated fizz. Fine bitter notes and a fairly long aftertaste of ripe fruit.
Varieties: Macabeu, Xarel·lo and Parellada
Ageing: between 30 and 42 months – Reserva –
Vol.: +/- 11,5%
Production: +/- 8.000 bottles
Awards: 9,64 points, Best cava below 15€ to the Wine Guide of Catalonia.
PRODUCTION
In making Berdié Gran Rupestre only the most traditional varieties of grape – Macabeu, Xarel·lo and Parellada – are used. Each one of these grapes is separately vinified at controlled temperatures, before carrying out the coupage, – the blending of the right proportion of each of the varieties – in order to achieve the personal touch of this cava. The second fermentation in the bottle provides the bubbles (prise and mousse) and is carried out according to the traditional method. It is the aged for more than 40 months in the cellar.
TASTING NOTE
Appearance: Straw-yellow colour with glints of gold. Highly elegant, with fine bubbles that form a notable crown.
Aroma: Its profile in the nose is intense and expressive, fresh but also appetizing, with notes of ripe white fruit, Cantaloupe melon and hints of tropical fruit. Herbaceous touches of fennel on a delicate base of pastry, nuts – particularly hazelnuts – and yeast.
Taste: A fine attack in the mouth, pleasant, fresh and with good acidity. Notes of hazelnuts and other nuts along with brioche return. Of great refinement, attractive and elegant.
Varieties: Macabeu, Xarel·lo and Parellada
Ageing: between 42 and 54 months – Reserva –
Vol.: +/- 11,5%
Production: +/- 3.000 bottles
Awards: 9,71 points, Best cava below 18€ to the Wine Guide of Catalonia.