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Magnum of The Society's Cava Reserva Brut NV

Sparkling Wine from Spain
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The Society's Cava is made by Sumarroca, a small family estate in Penedès, who use the traditional cava grapes (parellada, macabeo and xarel-lo) plus a touch of chardonnay to add finesse. It is made using the Champagne method whereby the second fermentation, which adds the sparkle to the wine, takes place in the bottle. What makes Sumarocca stand out from other cava producers is that they age the wine on its lees for an extended period of 30 months. This is a fragrant, appley fizz with lovely delicate fruit flavour and mouthwatering finish. Voted Best Value Cava at the Wines from Spain Awards.
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Code: SG1664

Wine characteristics

  • Sparkling Wine
  • 1 - Bone dry
  • 150cl (Magnum)
  • Within two years of purchase
  • 12% Alcohol
  • no oak influence
  • Champagne cork

Bodegas Sumarroca

The Sumarroca family have been making wine for several generations. They began in the village of Llimiana in Jussa, before moving to the more premium wine-growing area of Penedès nearer Barcelona. Husband and wife Carlos and Nuria Sumarroca bought a 15th-century estate there in 1982 so they could begin producing white and sparkling wines. Since their inception, their philosophy has been to focus on making innovative, characterful, balanced wines rather than competing with larger wineries: their emphasis is always on quality rather than quantity.

To that aim, in 1999 they bought nearly 405ha of land, meaning that they can now use 100% of their own grapes and have ultimate control over the fruit that goes into their wine. This newer land means they are the largest cava producer to make their wines entirely from estate-grown fruit. Production is tightly managed: they use only free-run juice (the pressed juice is sold to other bodegas) and practise sustainable farming to preserve the vineyards for future generations. To further secure their estate for their heirs, they also maintain research projects into new production methods and practise sustainable farming in the vineyards.

They might own some of the prettiest vineyards in the area, but their pickers unfortunately don’t benefit from the views: all harvesting is done at night to ensure grapes are picked at optimum cool temperatures. Pinot noir is grown to make their rosado, whereas their regular cava is made from the...
The Sumarroca family have been making wine for several generations. They began in the village of Llimiana in Jussa, before moving to the more premium wine-growing area of Penedès nearer Barcelona. Husband and wife Carlos and Nuria Sumarroca bought a 15th-century estate there in 1982 so they could begin producing white and sparkling wines. Since their inception, their philosophy has been to focus on making innovative, characterful, balanced wines rather than competing with larger wineries: their emphasis is always on quality rather than quantity.

To that aim, in 1999 they bought nearly 405ha of land, meaning that they can now use 100% of their own grapes and have ultimate control over the fruit that goes into their wine. This newer land means they are the largest cava producer to make their wines entirely from estate-grown fruit. Production is tightly managed: they use only free-run juice (the pressed juice is sold to other bodegas) and practise sustainable farming to preserve the vineyards for future generations. To further secure their estate for their heirs, they also maintain research projects into new production methods and practise sustainable farming in the vineyards.

They might own some of the prettiest vineyards in the area, but their pickers unfortunately don’t benefit from the views: all harvesting is done at night to ensure grapes are picked at optimum cool temperatures. Pinot noir is grown to make their rosado, whereas their regular cava is made from the traditional macabeo, xarello, and parellada grapes. The addition of a small amount of chardonnay adds an extra dimension that sets this cava above its competitors, one of the reasons why we chose Sumarroca for The Society label.
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Spain Vintage 2011

A vintage of concentrated fruit after a lengthy spell of hot weather through the summer in both Rioja and Ribera del Duero led to a drought that lasted well into the following winter. The harvest was generally earlier than usual throughout the country, with raisining, even before full ripeness had occurred, happening in some parts. Where the Atlantic could exert its influence in the north-west (Rías Baixas, Mencia etc) there was excellent quality. In Rioja and Ribera del Duero it is an uneven vintage, though, as ever, the best producers will have bucked the difficulties and made wines with good concentration and balance. In Priorato, in Catalunya, it was also a torrid year and wines are concentrated, sometimes dense and lower in acidity than in cooler years and it is necessary to follow the best producers, as we do, to find balance and ageability.

Daily Mail

Cava is made in thesame way as champagne, with the second bubble-inducing fermentation takingplace in the bottle (with prosecco, this happens in a tank). But being Spanishand made from different grapes,...
Cava is made in thesame way as champagne, with the second bubble-inducing fermentation takingplace in the bottle (with prosecco, this happens in a tank). But being Spanishand made from different grapes, it tastes completely different. The flavoursare bigger but not as fine as champagne. This one’s on flying form though, madeexclusively for The Wine Society by a small family estate in Penedes. VotedBest Value Cava at the recent Wines From Spain Awards.
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- Helen McGinn

2011 vintage reviews

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