Cava 48 months aging
Grape Varieties: Macabeo 30%, Xarel.lo 40% , Parellada 30%.
Traditional method: “méthode champenoise” fermentation in the bottle. Varieties are collected separately. The process begins with the separation of the grapes then cooled to 8°C to minimize oxidation. Then pass berries which bleeds presses run juice by natural runoff is 55-60%. Decant deposits and is cooled to 6°C, allowed to stand for 24 hours. The clean must pass the fermentation tanks is done at 14-15°C for three weeks. After finishing treatments, filtration and stabilization, the blend is made with different percentages, usually every year seeking balance and acidity similar degree. At the time we bottle them, we create the second natural fermentation with the addition of yeast with the certification that it is not from genetically modified organism OGM, and ecologic white cane sugar and natural lands. The fermentation lasts for about four months at a temperature of 10-12°C and then continues in rhyme during four years.
Alcohol content: 11.5%
Total acidity (sulfuric): 4.05 g / l
Residual sugar: 8.6 g / l
View: pale golden yellow. Thin and small bubbles slowly progressive, with rosary and crown presence.
Nose: complex nose. Aromas of ripe fruit raising funds.
Taste: soft and fine, very well integrated carbon. Nuances and toasted nuts. The aftertaste wide, long and persistent.
Consumption temperature 6-8 ° C.
The structure and parenting is ideal to accompany seafood, sushi, caviar and cheeses.