The L.A. Cetto Estate
- Started in 1928 by Don Angelo Cetto who survived WWI and then migrated to Mexico in 1924. Angelo started from scratch, buying grapes to make port and grappa, but he and his family have clawed their way to the top. Cetto is now Mexico' s largest producer of wine. Today, a third generation family-owned business, its continual high quality is one of the truly remarkable feats in the world of wine. Among the standards they use to achieve this are:
- Only using their own estate-owned vineyards to source their fruit. They don't buy or sell any of their harvest.
- All grapes are still picked and manually selected by hand.
- Employ top of the wine enologists to lead the production. Camillo Magoni "Yoda of Valle de Guadalupe" ran the operation for decades, and Sebastien Suarez is at the helm today. Both are some of the most well-respected winemakers in the Valle.
Total production: 2,500 acres under vine, 22 wines, 1.4 million cases
NV Brut - L.A. Cetto
Tasting Notes and Drinking Window:
A clean crisp sparkling wine with an extremely fine mousse. Notes of green apple, pear, lemon zest and subtle tropical fruit notes. This wine is the essence of celebration, easy conversation, sunlight, relaxation - the easy life.
Drinking window: Now - 2 years
90% Chardonnay, 10% French Colombard
Sebastian Suarez - Argentinian by birth, now a Mexican citizen
Mainly sandy sites. Some high in granite and clay as well.
Grapes were pressed and fermented over the period of three weeks at a low temperature. After the primary fermentation is complete, a small amount of unfermented juice is added to the tank that is then sealed. The sealed tank forces the CO2 released in the fermentation process into the wine in a process of making sparkling called Methode Charmat. After spending 2 and a half months on the lees to extract flavor and aroma the wine is bottled under pressure.