Cava LA MITICA ECO Brut Reserva

The philosophy of this wine is based on the wisdom of the ancient vineyards of White Garnatxa, Pink Garnatxa, Macabeu and Pansal and the old tradition of winemaking from the ancient vine growers. It is an acoustic wine, sensitive from the roots of these ancient vineyards. A wine that wants to express and claim the quality and singularity of the traditional viticulture against the globalization of the international varieties and modern winemaking style. Come back to the traditional roots of the vineyards using the nowadays knowledge to express the environment of these wild vineyards among the majestic Montsant mountains. It is possible to make fine and elegant wines using the traditional varieties and expressing a unique singularity. VINEYARDS. Wine made from old vineyards in D.O. Montsant. Vineyards located in the villages of La Serra d’Almos, Els Guiamets, Marçà and Cornudella de Montsant between 300 to 700 meters of altitude, vineyards between 40 to 80 year old. Our vineyards grow in poor and stony soils with a combination of clay, sand and some “llicorella“ soil.

Located in Rueda, Palacio De Bornos was founded and began making wine in 1976, alongside the Appelation of Origin Rueda. The initial years were dedicated to consolidating the brand in the Castilla y Leon region, to later begin a rapid expansion both nationally and internationally. Palacio de Bornos was the first winery in Spain´s Castilla y León region to produce a sparkling wine, in 1978. Since those early days they have sought to exploit the great potential of the Verdejo grape in a single variety wine, with its individual, unique character, to produce a very high quality traditional-method sparkling wine. Palacio de Bornos boasts 308 hectares of their own vineyards, in the towns of Rueda, Pollos and La Seca, which is more than 30 years old. The Palacio De Bornos Barrel Fermented Verdejo presents hues of deep yellows with greenish tones. On the nose, Intense, clean aromas of great complexity, oak (smoky, vanilla) the fruit and a vegetal touch. Excellent entry on the palate. Structured, velvety and lingering. A long finish with the aromatic complexity of the the nose coming through again. Fermented and aged for four months in oak barrels. Pairs well with Cheese, seafood, fish or grillled meat. Serve at 12 to 15°C.