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Region/ Sub-Region: Spain, Penedes, Cava D.O.

Grapes:  35% Macabeu, 40% Xarel.lo, and 25% Parellada, bush vines over 50 years old, all hand harvested.

Soil: Calcareous, slightly sandy, and clay. 

Vinification: Fermentation done in 225L chestnut barriques. Wine is left in barrel on the lees for 6 months. Second fermentation in bottle with natural cork. 

Aging: Over 5 years of bottle aging on its lees. Hand riddled and manual disgorged. Mestres always states the disgorging date on the label.

Residual sugar: Less than 3 g/l.

Nose: Citrus, dried apple, pear skins, nutty, and dried white flowers.

Taste:  Integrated fine bubbles. The palate is structured, fresh, long and persistent. In the aftertaste, notes of brioche, toasty notes, balsamic, confit aromas, very elegant.

Color: Attractive pale golden yellow with green highlights.

Gastronomy: Caviar, cured meats, delicate fish like turbot, cheese.

Visol, translates to “only wine”. The first vintage of Visol was made in 1954 and is also the first cava with zero dosage (no sugar added, only the wine).

Talking About the Wines:

-Dr. Owen Bargreen, Sept ‘21 gave 93 points to 2013 Mestres Visol, Gran Reserva Brut Nature.   “Taken from a very good vintage in Cava the 2013 ‘Visol’ combines 40% Xarel-lo with 35% Macabeo and the remainder Parellada from vines over 50 years of age.The silky mousse impresses upon entry as layers of nectarine, salted Macadamia nut, baking spice dusted pear and lemon zest infused toasty brioche all come together marvelously on the palate. Refined and elegant, this is drinking marvelously right now and has another decade to go.”


-A View From The Cellar, Mar ‘20 gave 92 points to 2012 Mestres Visol, Gran Reserva Brut Nature. “The Mestres family has been an institution in the epicenter of Cava production, in the town of Sant Sadurní d’Anoia since they built their winery here back in 1861, though the family has documentation of their winegrowing pursuits that predate this by five centuries! Their Visol bottling was the first non-dosé bottling of Cava ever produced, having been made first in 1945. Every one of their bottlings is aged under cork, rather than crown cap, and all of the vins clairs are fermented in barriques made from chestnut and aged six months in cask prior to blending and bottling for secondary fermentation. The new release of Visol is from the 2012 vintage and composed of a blend of forty percent Xarel-lo, thirty-five percent Macabeo and twenty-five percent Parellada and aged nearly six years on its fine lees prior to disgorgement in April of 2019. The wine offers up an outstanding bouquet of hazelnut, wizened apples, salty soil tones, smoke and a topnote of dried flowers. On the palate the wine is deep, full-bodied, focused and beautifully-balanced, with the extended lees aging giving the wine a beautifully buffered structure without dosage. The wine has fine depth at the core, frothy mousse and lovely length and grip on the complex and very classy finish. Mestres is one of the very finest producers of sparkling wine in Spain and their 2012 version of Visol is outstanding.”