Cava 18 months of aging.
Cava young 100% Trepat.
Traditional method: “méthode champenoise” fermentation in the bottle.
The base wine is made with variety trepat to temperature of 13-14°C along with the pods to extract color and aromas typical of the variety. After 8 hours have passed, the flower must pass to tank fermentation is performed at a temperature 14-15°C for three weeks. After finishing treatment, stabilization and bottling filtration or circulation spent, causing the second natural fermentation with the addition of selected yeasts, sugar and natural lands. Fermentation takes about three months at a temperature of 10-12°C and then continues with rhyme for a year and a half.
Alcohol content: 11.5%
Total acidity (sulfuric): 3.95 g / l
Residual sugar: 8-10 g / l
NOTA DE TAST
View: cherry color, very clean, persistent bubbles.
Nose: aromas of strawberry, pink grapefruit, floral notes.
Mouth: good acidity, fresh and refreshing with persistent bubbles rosaries very small.
Consumption temperature 6-8 °C.
It is advisable for appetizers, rice, smoked salmon, grilled prawns with desserts such as nougat.