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%. Deposit is decanted 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 assembly is performed in different percentages, usually every year seeking balance and acidity similar degree. While bottling, causing the second adding natural fermentation with yeast is selected, sugar and natural lands. Fermentation takes about three months at a temperature of 10-12°C and then continues in rhyme for four years.
Alcohol content: 11.5%
Total acidity: 4.3 g / l
Appearance: pale golden color, very bright, very fine bubbles, forming a nice little rosary. Nose: Complex and very elegant, aromas of toast, nuts and spicy notes. Taste: dry, soft balanced with exquisite tones of aging. pastry, creaminess, foam perfect and balanced acidity.
Consumption temperature 6-8 °C. Cava is a complex and differentiated. That incoming marriage with smoked eel, salmon canapés. With the desserts are sweet balance with powerful, giving a sense of freshness in the mouth.