Cava Cuscó berga ang .

Family Traditions

Since 1985

Cusc贸 Berga a Work, a Time, a Wine, a Sparkling Wine

Welcome in the heart of Penedes, the Origin of our Wine.

Wines and Cavas Cuscó Berga http://www.cuscoberga.com

Index: • • • • • • • • • • • • •

Frontpage History (family tradition) The Vineyards White Grape varieties Black Grape Varieties The Cellar The Cavas The Wines Eco-Organic Awards Tourism Celebrations Contact

Wines and Cavas Cuscó Berga C/Esplugues, 7 08793 Les Gunyoles – Avinyonet del Penedés – Barcelona Tel.. +34 938 97 01 64 / Móvil +34 660 82 94 02 HOW TO GET HERE: Located to about 50 Kms. of Barcelona, by Freeway A7, exit nº28, to the National road 340 until to Avinyonet del Penedès. To 1 Km. In direction Olesa de Bonesvalls, Begues, Gavà crosses to the right.

GPS: 41.35155329094722, 1.7833713758102476 Social Reason : CUSCÓ I ESTEVE, S.L. Product Name: Wines and Cavas Cuscó Berga e.mail : cuscoberga@cuscoberga.com

http://www.cuscoberga.com

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Family Tradition Since the end of the nineteenth century, the Cuscó i Esteve family has practiced the viticulture producing their own wines and cavas.

It was in 1985 when Josep Cuscó Berga and his sons succeeded, with great dedication and spirit of improvement, the current winery building.

A winery with a modern design and exceptional conditions for producing great wines and recently expanded.

It is located in the small village of Les Gunyoles d'Avinyonet, located in the eastern part of el Penedès. This beautiful place offers visitors a nice tour through the old town, where stands a Roman tower which is from the II century, originally a Roman monument in the Middle Ages served as lookout and defense due to its excellent location, well as the parish church of St. Salvador de Les Gunyoles, builded as early as the tenth century and years later passed into the hands of the Templars, who populated it and built a fort in 1160.

You can also enjoy one of the most charming landscapes of the region of Penedès.

The visitor will be surprised with the spectacular view of the natural park of the Garraf that can be seen from the newer part of the winery.

It is in this place where they produce and sell wines and caves of the brand "Cuscó Berga". Products where time and dedication are never spared.

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The Vineyards

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White Grape varieties

XAREL.LO

One of the traditional varieties of the Penedes. It can produce great white wines (oaked or unoaked) either alone, or together with the other two native Penedès varieties, Macabeo and Parellada. The fruity dry whites made from Xarel·lo are considered the most typical of the Penedès.

MACABEU

This variety is found mainly in the Central Penedès and is the grape which contributes a fruity aroma and lively acidity to Penedès blends.

PARELLADA

This is the most delicate of the traditional white varieties of the Penedès.

It produces white wines which are aromatic, dry, with a moderate alcohol content, fresh aroma and with a delicate, fruity acidity.

MOSCATELL D’ALEXANDRIA

This variety produces both dry and sweet wines. It was already planted in the times of the Egyptians, Greeks, and Romans throughout the Mediterranean. return

Black Grape Varieties

CABERNET SAUVIGNON

The wines from this grape are of an intense colour, demonstrating a distinctive character and class compared to other red varieties. Its aromas become more complex with ageing, and exhibit notes of smoke, cedar and truffles. A variety which is cultivated in the Central and Upper Penedes.

MERLOT

This is found in the Central Penedes and is used for making varietal, aromatic and young wines. The wines it produces are full bodied and tannic , and also blending well with others.

TEMPRANILLO

Wines made from this variety have good alcohol content, with moderate fruity acidity and good aromatic perspective. A traditional variety which is found in the Lower and Central Penedes.

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The Cellar

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Cavas

Brut Ros茅 Brut

Brut Nature Reserva

Brut Nature Traditi贸n

Brut Gran Reserva

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Family Traditions Since the end of the nineteenth century, the Cuscó i Esteve family has practiced the viticulture producing their own wines and cavas.It was in 1985 when Josep Cuscó Berga and his sons succeeded, with great dedication and spirit of improvement, the current winery building.

The climate is Mediterranean, sunny, with mild winters and moderately hot summers.

The properties and characteristics of Cava owe themselves to the soils of the vineyards of Penedès, the varieties of grape used and the climate; BRUT Cava at least 24 months of aging.

Grape Varieties: Macabeo 20%, 60% Xarel • lo, Parellada 20%.

WINEMAKING Traditional method: “méthode champenoise” fermentation in the bottle.

Varieties are collected separately. The process begins with the separation of the grapes then cooled to 8°C to minimize oxidation. Then pass berries which bleeds presses run juice by natural runoff is 55-60%. Decant deposits and is cooled to 6°C, allowed to stand for 24 hours. The clean must pass the fermentation tanks is maintained at a temperature of 14-15°C for three weeks. After finishing treatments, stabilization and filtration, the blend is made with different percentages, looking normally of a similar balance and acidity degree. We bottling or where they cause the second natural fermentation with the addition of selected yeast, sugar and natural lands. The fermentation lasts for about three months at a temperature of 10-12°C and then continues in rhyme for two years.

ANALYTICAL DATA Alcohol content: 11.5% PH: 3.04 Total acidity (sulfuric): 4.2 g / l Residual sugar: 8-10 g / l TASTING NOTES View: pale yellow, detachments of small bubbles.

Nose: fresh and fruity wine.

Palate: On the palate is slightly sweet and creamy, perfect foam without excess carbon and balanced acidity.

MARRIAGE Consumption temperature 6-8 ° C. It is advisable to any appetizer, meal from start to finish, iron, casseroles, desserts not overly sweet with fruit salad, cakes, crème catalan.

Family Traditions Since the end of the nineteenth century, the Cuscó i Esteve family has practiced the viticulture producing their own wines and cavas. It was in 1985 when Josep Cuscó Berga and his sons succeeded, with great dedication and spirit of improvement, the current winery building.

The climate is Mediterranean, sunny, with mild winters and moderately hot summers.

The properties and characteristics of Cava owe themselves to the soils of the vineyards of Penedès, the varieties of grape used and the climate;

BRUT ROSÉ Cava at least 18 months of aging.

Cava young 100% Trepat.

WINEMAKING Traditional method: “méthode champenoise” fermentation in the bottle.

The base wine is made with variety trepat to temperature of 13-14°C along with the pods to extract color and aromas typical of the variety.

After 8 hours have passed, the flower must pass to tank fermentation is performed at a temperature 14-15°C for three weeks. After finishing treatment, stabilization and bottling filtration or circulation spent, causing the second natural fermentation with the addition of selected yeasts, sugar and natural lands. Fermentation takes about three months at a temperature of 10-12°C and then continues with rhyme for a year and a half.

ANALYTICAL DATA Alcohol content: 11.5% PH: 03:36 Total acidity (sulfuric): 3.95 g / l Residual sugar: 8-10 g / l NOTA DE TAST View: cherry color, very clean, persistent bubbles.

Nose: aromas of strawberry, pink grapefruit, floral notes.

Mouth: good acidity, fresh and refreshing with persistent bubbles rosaries very small.

MARRIAGE Consumption temperature 6-8 °C. It is advisable for appetizers, rice, smoked salmon, grilled prawns with desserts such as nougat.

Family Traditions Since the end of the nineteenth century, the Cuscó i Esteve family has practiced the viticulture producing their own wines and cavas. It was in 1985 when Josep Cuscó Berga and his sons succeeded, with great dedication and spirit of improvement, the current winery building.

The climate is Mediterranean, sunny, with mild winters and moderately hot summers.

The properties and characteristics of Cava owe themselves to the soils of the vineyards of Penedès, the varieties of grape used and the climate;

BRUT NATURE RESERVA Cava at least 36 months of aging.

Grape Varieties: Macabeo 20%, 60% Xarel.lo, Parellada 20% WINEMAKING Traditional method: “méthode champenoise” fermentation in the bottle.

Varieties are collected separately. The process begins with the separation of the grapes then cooled to 8°C to minimize oxidation. Then pass berries which bleeds presses run juice by natural runoff is 55-60%. Decant deposits and is cooled to 6°C, allowed to stand for 24 hours. The clean must pass the fermentation tanks is done at 14-15°C for three weeks.

After finishing treatments, filtration and stabilization, the blend is made with different percentages, usually every year seeking balance and acidity similar degree. At the same time causing the second bottle natural fermentation with the addition of selected yeast, sugar and natural lands.

The fermentation lasts for about three months at a temperature of 1012°C and then continues in rhyme during three years.

ANALYTICAL DATA Alcohol content: 11.5% PH: 03:04 Total acidity: 4.2 g / l TASTING NOTES View: pale yellow, release of small bubbles.

Nose: fresh and fruity wine.

Palate: On the palate slightly sweet and creamy, perfect foam without excess carbon and balanced acidity.

MARRIAGE Consumption temperature 6-8 °C. It is advisable for any snack food from start to finish, iron, casseroles, desserts not overly sweet with fruit salad, cakes, crème catalan.

Family Traditions Since the end of the nineteenth century, the Cuscó i Esteve family has practiced the viticulture producing their own wines and cavas. It was in 1985 when Josep Cuscó Berga and his sons succeeded, with great dedication and spirit of improvement, the current winery building.

The climate is Mediterranean, sunny, with mild winters and moderately hot summers.

The properties and characteristics of Cava owe themselves to the soils of the vineyards of Penedès, the varieties of grape used and the climate;

BRUT GRAN RESERVA Cava at least 48 months aging Grape Varieties: Macabeo 20%, 60% Xarel.lo, Parellada 20%.

WINEMAKING Traditional method: “méthode champenoise” fermentation in the bottle.

Varieties are collected separately. The process begins with the separation of the grapes then cooled to 8°C to minimize oxidation. Then pass berries which bleeds presses run juice is natural runoff of 55-60%. Decant tank cooling to 6°C and allowed to stand for 24 hours. The clean must pass to the fermentation tanks is performed at 14-15°C for three weeks. After finishing treatments, stabilization and filtration assembly is performed in different percentages, usually every year seeking balance and acidity similar degree. At the same time causing the second bottle natural fermentation with the addition of selected yeast, sugar and natural lands.

Fermentation takes about three months at a temperature of 10-12°C and then continues in rhyme for four years.

ANALYTICAL DATA Alcohol content: 11.5% PH: 03:04 Total acidity (sulfuric): 4.5 g / l Residual sugar: 8.6 g / l TASTING NOTES View: pale golden yellow. Thin and small bubbles slowly progressive, with rosary and crown presence.

Nose: complex nose. Aromas of ripe fruit raising funds.

Taste: soft and fine, very well integrated carbon. Nuances and toasted nuts.

The aftertaste wide, long and persistent.

MARRIAGE Consumption temperature 6-8 ° C. The structure and parenting is ideal to accompany seafood, sushi, caviar and cheeses.

Family Traditions Since the end of the nineteenth century, the Cuscó i Esteve family has practiced the viticulture producing their own wines and cavas. It was in 1985 when Josep Cuscó Berga and his sons succeeded, with great dedication and spirit of improvement, the current winery building.

The climate is Mediterranean, sunny, with mild winters and moderately hot summers.

The properties and characteristics of Cava owe themselves to the soils of the vineyards of Penedès, the varieties of grape used and the climate;

BRUT NATURE TRADITION RESERVA Cava at least 48 months of aging Grape Varieties: Macabeo 20%, 60% Xarel.lo, Parellada 20%.

WINEMAKING Traditional method: “méthode champenoise” fermentation in the bottle.

Varieties are collected separately. The process begins with the separation of the grapes then cooled to 8°C to minimize oxidation. Then pass berries which bleeds presses run juice by natural runoff is 55-60%.

Deposit is decanted and is cooled to 6°C, allowed to stand for 24 hours.

The clean must pass the fermentation tanks is done at 14-15°C for three weeks. After finishing treatments, filtration and stabilization assembly is performed in different percentages, usually every year seeking balance and acidity similar degree. While bottling, causing the second adding natural fermentation with yeast is selected, sugar and natural lands.

Fermentation takes about three months at a temperature of 10-12°C and then continues in rhyme for four years.

ANALYTICAL DATA Alcohol content: 11.5% PH: 3.10 Total acidity: 4.3 g / l TASTING NOTES View: pale golden color, very bright, very fine bubbles, forming a nice little rosary.

Nose: Complex and elegant spicy notes.

Taste: dry, soft balanced with exquisite tones of aging. Foam perfect and balanced acidity.

MARRIAGE Consumption temperature 6-8 °C. Cava is a complex and differentiated. That incoming marriage with smoked eel, salmon canapés. With the desserts are sweet balance with powerful, giving a sense of freshness in the mouth.

Wines

MUSCAT D’ALEXANDRIA

XAREL.LO

MERLOT ROSÉ

MERLOT / TEMPRANILLO

CABERNET SAUVIGNON / MERLOT

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Family Traditions Since the end of the nineteenth century, the Cuscó i Esteve family has practiced the viticulture producing their own wines and cavas. It was in 1985 when Josep Cuscó Berga and his sons succeeded, with great dedication and spirit of improvement, the current winery building.

The climate is Mediterranean, sunny, with mild winters and moderately hot summers.

The properties and characteristics of Wine owe themselves to the soils of the vineyards of Penedès, the varieties of grape used and the climate;

MUSCAT D’ALEXANDRIA 2012 Young wine varietal monkey 100% Muscat grapes.

WINEMAKING The development is varietal. Firstly there is a pre-maceration of the grape grain during 12 hours at a temperature of 10-12°C. Then we do it is transferred and fermented in stainless steel tanks at a controlled temperature of 14-16°C. Once it has fermented, is a gentle clarification and stabilization, carrying out filtration and bottling.

ANALITICAL DATA Alcohol content: 11.5% pH: 3.18 Residual sugar: 3.1 g / l Total acidity (sulfuric): 3.4 g / l TASTING NOTES View: pale yellow, greenish.

Nose: aromas of white flowers, peach fleshy fruits.

Palate: Soft, long memory structure grape and floral white fruit.

MARRIAGE Temperature of 5-6 ° C. consumption.

It is advisable for fish, seafood, cocktails, salmon, melon with ham, pâtés.

Family Traditions Since the end of the nineteenth century, the Cuscó i Esteve family has practiced the viticulture producing their own wines and cavas. It was in 1985 when Josep Cuscó Berga and his sons succeeded, with great dedication and spirit of improvement, the current winery building.

The climate is Mediterranean, sunny, with mild winters and moderately hot summers.

The properties and characteristics of Wine owe themselves to the soils of the vineyards of Penedès, the varieties of grape used and the climate;

XAREL.LO 2012 Young wine variety 100% varietal grapes xarel.lo.

The xarel.lo is the standard variety of the Penedès and native to Excellence. This wine is fruit present use of vineyards over 30 years.

WINEMAKING The development consists of a skid varietal grapes and maceration at 8-10°C. Light pressed to obtain the flower must. This low temperature is settling to separate suspended particles in the wine. It then proceeds to the alcoholic fermentation at low temperature 16-17ºC in stainless steel tanks to maintain maximum varietal aromas. Once the fermentation is carried out for about two months batonage for maximum complexity. Then proceed to the stabilization and finally bottling.

ANALYTICAL DATA Alcohol: 12:40%, PH: 3.15 Residual sugar: 3.1 g / l Total acidity (sulfuric): 3.5 g / l TASTING NOTES View: pale yellow, clean and bright.

Nose: intense and aromatic. Memories of floral aromas combined with notes of stone fruit (peach).

Taste: fruity and fresh some complexity. Memories of the olfactory: floral and peach notes.

MARRIAGE Consumption temperature 6-8 ° C It is advisable for inbound soft, cream, grilled vegetables, scrambled with mushrooms, fish, shellfish, oysters from the Ebro Delta.

Family Traditions Since the end of the nineteenth century, the Cuscó i Esteve family has practiced the viticulture producing their own wines and cavas. It was in 1985 when Josep Cuscó Berga and his sons succeeded, with great dedication and spirit of improvement, the current winery building.

The climate is Mediterranean, sunny, with mild winters and moderately hot summers.

The properties and characteristics of Wine owe themselves to the soils of the vineyards of Penedès, the varieties of grape used and the climate;

MERLOT ROSÉ 2012 Young wine variety 100% merlot grapes.

WINEMAKING The development is varietal. Having decided the optimum ripeness of the grapes to the winery is cooled to 13-14°C to optimize the maceration. Normally it lasts eight hours. Once we have obtained the right color is bleeding the tank and fermented at controlled temperature 16ºC. The fermentation lasts approximately 15-16 days. Once fermentation is upset and let stand a couple of weeks. After a gentle clarification and stabilization, it proceeds to the filtration and bottling.

ANALYTICAL DATA Alcohol content: 12.5% PH: 3.15 Total acidity (sulfuric): 3.4 g / l TASTING NOTES View: cherry color, hints of raspberries.

Nose: Complex aromas of strawberry and raspberry fruits.

Palate: fruity, velvety soft, red fruit aftertaste.

MARRIAGE Serving temperature of 8-10 ° C. It is advisable to sausage dishes, rice dishes, pasta dishes, salads.

Family Traditions Since the end of the nineteenth century, the Cuscó i Esteve family has practiced the viticulture producing their own wines and cavas. It was in 1985 when Josep Cuscó Berga and his sons succeeded, with great dedication and spirit of improvement, the current winery building.

The climate is Mediterranean, sunny, with mild winters and moderately hot summers.

The properties and characteristics of Wine owe themselves to the soils of the vineyards of Penedès, the varieties of grape used and the climate;

MERLOT / TEMPRANILLO 2011 Grape varieties: 80% Merlot and 20% Tempranillo.

WINEMAKING Fermentation and maceration with the skins for about 8 days at 24°C in comebacks and final day of fermentation in liquid phase at 16-18°C, to achieve a balance of structure and freshness. Then one racking and saved about four months in stainless steel tanks before bottling and lightly filtered.

ANALYTICAL DATA Alcohol content: 12.5% PH: 3.50 Total acidity (sulfuric): 3.1 g / l TASTING NOTES View: ruby.

Nose: ripe red fruits, such as blueberries or cherries.

Taste: soft and rich balanced. Fresh fruity and creamy and velvety long finish.

MARRIAGE Consumption temperature 12-13 ° C. Recommended for rice (paella), pasta, white meats, fresh cheeses and creamy.

Family Traditions Since the end of the nineteenth century, the Cuscó i Esteve family has practiced the viticulture producing their own wines and cavas. It was in 1985 when Josep Cuscó Berga and his sons succeeded, with great dedication and spirit of improvement, the current winery building.

The climate is Mediterranean, sunny, with mild winters and moderately hot summers.

The properties and characteristics of Wine owe themselves to the soils of the vineyards of Penedès, the varieties of grape used and the climate;

CABERNET SAUVIGNON / MERLOT 2009 Grape varieties: 80% Cabernet Sauvignon and 20% Merlot.

WINEMAKING The preparation is performed by separate varieties, because they have different aging time. Having decided the optimal point, we enter the grapes to the winery. The maceration, fermentation is carried out simultaneously with the seeds and skin, at a temperature of 24-26 ° C, to obtain maximum dyestuff and tannins that give color part and provide the necessary tannins wine longevity. Before the end of fermentation, the bleeding and the We press dough to give structure and tenacity. After the fermentation, the malolactic provoke transforming malic acid into lactic wine getting more smoothly. A small clarification and put in oak barrels for 18 months. Finally make the mixture for maximum expression, a gentle filtration and finally bottling.

ANALYICAL DATA Alcohol content: 13% PH: 3.25 Total acidity (sulfuric): 3.92 g / l TASTING NOTES View: dark cherry, tile shades.

Nose: powerful, elegant, spicy notes.

Taste: elegant, soft fleshy, round tannins.

MARRIAGE Consumption temperature 16 to 18°C. It is advisable for red meats, game, cheeses, blue. Chocolate cakes.

Family Traditions Since the end of the nineteenth century, the Cuscó i Esteve family has practiced the viticulture producing their own wines and cavas. It was in 1985 when Josep Cuscó Berga and his sons succeeded, with great dedication and spirit of improvement, the current winery building.

The climate is Mediterranean, sunny, with mild winters and moderately hot summers.

This cava is made with grapes which come from organic cultivated vineyards. During all the process the Certification Regulations and the Production of organic agricultural estates CCPAE have been followed.

BRUT NATURE RESERVA ECO, Cava at least 24 months of aging.

Grape Varieties: Macabeo 30%, 40% Xarel.lo, Parellada 30% WINEMAKING Traditional method: “méthode champenoise” fermentation in the bottle.

Varieties are collected separately. The process begins with the separation of the grapes then cooled to 8°C to minimize oxidation. Then pass berries which bleeds presses run juice by natural runoff is 55-60%. Decant deposits and is cooled to 6°C, allowed to stand for 24 hours. The clean must pass the fermentation tanks is done at 14-15°C for three weeks. After finishing treatments, filtration and stabilization, the blend is made with different percentages, usually every year seeking balance and acidity similar degree.

At the time we bottle them, we create the second natural fermentation with the addition of yeast with the certification that it is not from genetically modified organism OGM, and ecologic white cane sugar and natural lands.

The fermentation lasts for about three months at a temperature of 10-12°C and then continues in rhyme during two years.

ANALYTICAL DATA Alcohol content: 11.5%, PH: 03,17 Total acidity: 4.25 g / l TASTING NOTES Sight: thin, energetic and persistent bubbles.

Smell: fresh aroma with tropical fruit notes, wild.

Taste: soft, clean mouth and balanced acidity.

PAIRING Consumption temperature 6-8 °C. It is advisable to drink it with fish, seafood, white meats, desserts not overly sweet such as fruit salad, cakes, crème catalan.

GOLD

GOLD

MEDALLA D'OR

MEDALLA D'OR

SILVER

MEDALLA PLATA

Tourism

Tourism in the Country of Cava For lovers and curious world of Wine and Cava we suggest a visit to our facility to discover the secrets of our products, the most unique of the Penedès. Meet your hand history of its protagonists. Surprise visitors a spectacular view of the natural park of the Garraf that can be seen from the viewpoint of the newer part of the winery.

Health and Mediterranean Life-Style Wine is part of our gastronomy and life-style; it is part of our landscape and our habits.

Wine is mainly used to round of our meals. Tasting is slowly appreciating each of is qualities is a harmless pleasure. It is our culture, it is the Mediterranean Culture.

The Green Route – Hiking and mountain bike circuit – Poetic Landscape - Dry Stone Road – Visit the Old Town.

Celebrations:

Celebrations:

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Contact Wines and Cavas Cuscó Berga C/Esplugues, 7 08793 Les Gunyoles – Avinyonet del Penedés – Barcelona +34 938 97 01 64 / +34 660 82 94 02 GPS: 41.35155329094722, 1.7833713758102476 Google Maps: http://g.co/maps/f4sgc

email: email:

comercial@cuscoberga.com visita@cuscoberga.com

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