Description
To make this cava we choose the best white wines of the Macabeo, Parellada and Xarel-lo varieties. After adding the sugar and selected yeasts, the second fermentation is carried out in the bottle (traditional method) in our cellars at a temperature never higher than 16º C in order to achieve a small and persistent bubble. The bottles remain in our cellars in strict darkness and silence for a minimum of 12 months of ageing. After disgorging, the expedition liquid is added to obtain this magnificent Semi-Dry (35 g/l of sugar).
Vinification
To make this cava we choose the best white wines from Macabeo, Parellada and Xarel-lo grapes. After adding the sugar and selected yeasts, the second fermentation is carried out in the bottle (traditional method) in our cellars at a temperature never higher than 16º C in order to achieve a small and persistent bubble.
The bottles remain in our cellars in strict darkness and silence for a minimum of 12 months.
Tasting notes
Bright and clean straw colour with golden reflections. Small, continuous bubbles. The nose has intensity and elegance with hints of flowers and nuances of white fruits and citrus. The palate is well structured making it very pleasant and easy to drink. It has a very good length and a fresh and sweet finish at the same time.
Pairing
Very good with nuts, salads, grilled vegetables or desserts such as lemon tart.
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