2016 Gramona Corpinnat III Lustros Brut Nature Gran Reserva
| Type of Wine | White |
|---|---|
| Country | Spain |
| Region | |
| Appellation | |
| Winery | |
| Vintage | 2016 |
| Grape | , , |
| Content (Alc) | 0.75 ltr (12%) |
| Drink window | 2026 - 2032 |
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Uiterlijk
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Afdronk
Wijngegevens
Automatisch ingevuld vanuit productgegevens.
Persoonlijke gegevens
Refined, dry traditional method with a beautiful mousse. Developed flavor with a complex aroma, light toast, and a beautiful finish. During the second fermentation, corks are used for the higher cuvées instead of crown caps. For the III Lustros, these expensive three-tiered corks are used so that the wine can age well and develop a beautiful, refined mousse. The disgorgement of the wines must therefore be done by hand, which is highly skilled work. Cava may be called Gran Reserva if the wine ages "sur latte" for at least 60 months. III Lustros is a Vintage Cava and is released onto the market after an average of about 7-9 years. The III Lustros Cuvée is a Brut Nature, which means that no dosage is added. The Xarel.lo grape makes it possible for this Cava to age so well. The wine is aged for a long time in the bottle so that a beautiful mousse can develop. The residual sugar content is 3 grams per liter. Gramona belongs to the absolute top among Cavas, and this is also confirmed by international wine critics.
In the past, the wine was aged 'sur lattes' for 15 years. This is where the name III Lustros comes from. This is the most austere version of the Gramona Cava range.
ABOUT CORPINNAT
Gramona is part of Corpinnat, which was founded in 2016 by a number of (high-end) producers who distanced themselves from DO Cava primarily because the Cava model does not allow for a distinction in quality. Corpinnat, therefore, just like Cava (or Champagne), is a sparkling wine made using the traditional method—that is, through a second fermentation in the bottle—which creates the bubbles. It is thus a brand name established by a number of quality producers who wanted to distinguish themselves. With Corpinnat as a protected brand (like a Grand Cru or a Grande Reserva), the naming is determined not only by the region but also by the terroir, which is much more than just the area; it also involves climate, grape varieties, the vineyard, and the winery.
| Packing information | Box |
|---|---|
| Type of Wine | White |
| Country | Spain |
| Region | Penedès |
| Appellation | Corpinnat |
| Winery | Gramona |
| Grape | Chardonnay, Macabeo, Xarel-Lo |
| Biological certified | No |
| Natural wine | No |
| Vegan | No |
| Vintage | 2016 |
| Drinking as of | 2026 |
| Drinking till | 2032 |
| Alcohol % | 12 |
| Alcohol free/low | No |
| Content | 0.75 ltr |
| Oak aging | Yes |
| Sparkling | Yes |
| Dessert wine | No |
| Closure | Cork |
| Parker rating | 94 |
| Vinous rating | 94 |
| Tasting Profiles | Aromatisch, Complex, Droog, Mineraal, Rijk, Wit fruit |
| Drink moments | Indruk maken, Lekker luxe, Met vrienden |
| Sommy Pairing Beschrijving | Een verfijnde, droge Brut Nature met fijne mousse en ontwikkelde aroma's van brioche, lichte toast, rijp wit fruit en een frisse, minerale zuurgraad die lang in de afdronk blijft hangen. Door die levendige zuurte en de strakke mousse snijdt hij prachtig door vet en zoutheid, waardoor hij uitstekend samengaat met charcuterie, gebakken of gegrilde witte vis en alle schelp- en schaaldieren, en mooi contrasteert met zowel jong als licht gerijpt kaas. Vooral eenvoudige bereidingen komen tot hun recht, denk aan ceviche of oesters rauw, gegrilde coquilles of licht gebakken zeebaars met citroen en verse kruiden, en bij charcuterie en manchego voor een klassieke, geslaagde combinatie. |
Parker
The Wine Advocate
RP 94+
Reviewed by:
Luis Gutiérrez
Release Price:
$63
Drink Date:
2025 - 2032
The 2016 III Lustros Brut Nature has a more developed nose with notes of hay and straw, quite Mediterranean, from a warm and dry vintage (the driest since 1940) but healthy and with low yields, 80% in the case of Xarel-lo and 50% for Macabeu. The blend is slightly different this year, as it's only from the lieu-dit of Font de Jui, produced with a blend of 64% Xarel.lo and 36% Macabeu with good concentration and a round palate, reflecting the conditions of the year. It has very fine bubbles and a very tasty finish. Font de Jui is a little lower in altitude and has slightly younger soils. Again, I see more precision and clarity here. The biodynamic practices are certified by Aliances per la Terra (their own association in which all the growers are certified by Demeter). 36,000 bottles produced. It was disgorged after no less than 90 months in bottle with lees, closed by a cork stopper.
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Vinous
94
Drinking Window
2025 - 2035
From: Sun, Limestone and Heritage: Exploring Catalunya and Levante (Nov 2025)
The 2016 Brut Nature III Lustros is 64% Xarel·lo and 36% Macabeu from Corpinnat, disgorged in March 2025 after roughly nine years under cork. The bouquet is intense, with brioche, lemon pie, delicate lime and herbal notes. Dry, delicate and savory, it reveals deep autolytic complexity and a subtle bitter twist that extends the finish. A fine example of long-aged Corpinnat.
- By Joaquín Hidalgo on November 2025
With over a century of experience as a sparkling winemaker (and 140 years of growing vines in the region), Gramona is a winery in Sant Sadurní d’Anoia that is also taking the lead in biodynamic methods. The sixth generation of family winemakers, Jaume, Leo and Roc Gramona, tend to 60 hectares of vines that converted to biodynamic agriculture in 2010, and they continue to be prominent proponents of the approach. Founding members of the Corpinnat group, Gramona’s style is defined by complexity and lengthy aging. Stand-out wines include Enoteca and Celler Batlle, which display delicate depth with slow aging.
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4.1*
4.1* - Vivino
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The very dynamic family business Gramona has existed since 1881, currently the 5th generation of mainly 150 ha own vineyards makes formidable sparkling wines. Traditional, but using modern technology. Since the opening of the new Bodega in 2006 just outside the village, Gramona is also technically completely ready for the coming years. In a Research and Development program, research is conducted at a very high level into climate change, ecological viticulture, sustainability and everything related to the formation and preservation of the mousse. The oenologist Jaume Gramona, who runs the company with his cousin Xavier, teaches at the University of Tarragona. Gramona has a low yield per hectare for Cava producers. In the summer, a green harvest is done, with an excess of bunches being cut away. The company makes its own yeasts and liqueur d'expédition in a more than a hundred years old solera system. Gramona's stock is about 1.5 million bottles. The Cava market is dominated by large houses with huge volumes. Top companies like Gramona have a completely different philosophy and work exclusively on quality. Currently, they have three locations in Sant Sadurni for the production of their wines.
Gramona is, first and foremost, always concerned with maximum quality in the wines and champagnes. This aim is reflected in every moment and in every step of the process (pruning, harvesting, production, selection). This ethos is conveyed in the coat of arms: "Viti, Vini, Vitae": the vine, wine, life, a synthesis of our history. As a company with a long tradition , respect for the area and nature is of paramount importance. At Gramona they use the exceptional terroir and the experience in the traditional production ("Champenois") to produce high-quality and, above all, very elegant Cavas.
Een verfijnde, droge Brut Nature met fijne mousse en ontwikkelde aroma's van brioche, lichte toast, rijp wit fruit en een frisse, minerale zuurgraad die lang in de afdronk blijft hangen. Door die levendige zuurte en de strakke mousse snijdt hij prachtig door vet en zoutheid, waardoor hij uitstekend samengaat met charcuterie, gebakken of gegrilde witte vis en alle schelp- en schaaldieren, en mooi contrasteert met zowel jong als licht gerijpt kaas. Vooral eenvoudige bereidingen komen tot hun recht, denk aan ceviche of oesters rauw, gegrilde coquilles of licht gebakken zeebaars met citroen en verse kruiden, en bij charcuterie en manchego voor een klassieke, geslaagde combinatie.
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