Product description
The winery’s centre is housed in a historic building, built on lands belonging to the monastery of Sant Cugat in the county of Barcelona, given to Gerard Alemany. It was initially a defensive tower, used to defend the territories conquered during the Reconquista. The first mention of grape cultivation on this estate dates back to 1156, when a deed describes it as Domus de Reÿm – House of Grapes. When cava gained recognition in the world dominated by champagne in the mid-20th century, the estate developed very quickly. The Segura brothers acquired it in the 1950s, added cellars and wineries, equipping them with the latest equipment available at the time. The first result of this work was the introduction of a premium cava in 1969 – Segura Viudas Heredad.
Today, Segura Viudas continues its centuries-old traditions, placing particular emphasis on production in harmony with nature. The winery has the WFCP (Wineries for Climate Protection) certificate, the first and only one to date that defines the principles of sustainable development for the wine sector. Additionally, acting responsibly in the tourism industry, it has also been awarded the "Commitment to the Biosphere" mark.
Reserva Heredad was created to express its style in the world of the best sparkling wines. The grapes are harvested by hand, in 25-kilogram crates, to prevent them from being damaged. As is typical for the best wines of this producer, only the first 50% of the must is used, containing the most flavors and aromas. Only the best wines are selected from each vintage, which mature on the lees in the bottle for over 24 months. Maturation ends when the cellar master, by shaking the bottle, intensifies the contact of the lees with the wine and creates a more complex bouquet. The wine has a straw-yellow color. On the nose, it is full of character and aromas of biscuits and bread with an emerging note of smoke, honey and flowers. On the palate, a fine, creamy effervescence is perfectly felt. Dried fruit flavors appear, delicately broken by the right acidity. The finish is long and pleasant, with a persistent note of bread and an accent of fruit.
It tastes best served at a temperature of 8-10 degrees. Perfect as an aperitif, but it will also work well in culinary combinations based on seafood and shellfish, with the addition of mango, lime or caviar. Poultry and cured cheeses will also be good companions for this cava.