Cava 24 months of aging.
Grape Varieties: Macabeo 20%, 60% Xarel • lo, Parellada 20%.
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 maintained at a temperature of 14-15°C for three weeks. After finishing treatments, stabilization and filtration, the blend is made with different percentages, looking normally of a similar balance and acidity degree. We bottling or where they cause the second natural fermentation with the addition of selected yeast, sugar and natural lands. The fermentation lasts for about three months at a temperature of 10-12°C and then continues in rhyme for two years.
Alcohol content: 11.5%
Total acidity (sulfuric): 4.2 g / l
Residual sugar: 8-10 g / l
View: pale yellow, detachments of small bubbles.
Nose: fresh and fruity wine.
Palate: On the palate is slightly sweet and creamy, perfect foam without excess carbon and balanced acidity.
Consumption temperature 6-8 ° C.
It is advisable to any appetizer, meal from start to finish, iron, casseroles, desserts not overly sweet with fruit salad, cakes, crème catalan.