top of page
mestres visal new.jpg

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:

-International Wine Report, Oct ‘22 gave 92 points to 2013 Mestres Visol, Gran Reserva Brut Nature.  “A beautifully integrated concoction of flavors.  Aromatics of dried pear and apricot baked into a yeasty loaf, dried white clover, toasted almond silvers, and a strain of mineral salinity.  Flavors repeat on an elegant and perfectly balanced palate with medium body and a long baked pear finish.  Bubbles disappear quickly.”

-Wine Advocate, Sept ‘22 gave 92 points to 2014 Mestres Visol, Gran Reserva Brut Nature. "The current vintage in bottle is the 2014 Visol Gran Reserva Brut Nature, because they started releasing it in magnum and the vintage of the magnum is 2013. It aged a minimum of six months in barrel and five years in bottle with lees, time they have increased by almost 12 months in the last few years. In general, as you go up in the quality and price ladder, the wines have a higher percentage of Xarel.lo grapes, but that also depends on the year, and in 2014, this was 45% Xarel.lo, 35% Macabeo and 20% Parellada. It's complex, elegant and nuanced, with integrated bubbles, very good balance and freshness. The time in barrel adds an extra dimension of complexity.”

-Wine Advocate, Sept ‘22 gave 93 points to 2013 Mestres Visol, Gran Reserva Brut Nature Magnum. "“The new product is the 2013 Visol Gran Reserva Brut Nature Magnum, a format they like very much, because the wines age at a slower pace and keep better freshness. It was very interesting to taste it next to the regular bottle (but it was from 2014); this 2013 magnum felt a lot fresher, but the vintage was also a cooler one. This was produced with 45% Xarel.lo, 35% Macabeo and 20% Parellada matured in magnums closed with cork for 84 months (seven years!). The wine is clean, elegant, precise and serious, with a long, dry finish. This has an extra spark of acidity. Superb.”

-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.”



bottom of page