Apellation: D.O. Cava
Alcohol: 11,5% vol
Dosage: 7 g/L
Grape varieties: Trepat, Monastrell, Garnacha
Serving temperature: 6-8°C
Ageing: Aged on its lees for 9 months
Harvest – Hand-harvested grapes from our own vineyards.
Press – Pneumatic press, only the free run juice is used.
Fermentation – Each grape variety produces a base wine which is made separately in steel tanks at controlled temperatures.
Maceration – Traditional maceration method in which the red grapes are let to rest, or macerate, in the juice for a period of two to three hours and afterwards the entire batch is transferred to the fermentation tanks.
Sparkling: The wine then undergoes its second fermentation in the bottle.
Appearance – Pale pink colour.
Nose – Fresh and expressive primary aromas such as green apple and pear along with dried nuts and fresh baked bread notes.
Palate – Primary fruity flavours combined with those from the ageing on lees. Fresh with medium structure. Good balance between the acidity and the fruit concentration.
Food pairing: This cava has the perfect balance of dryness, bubbles and fruit to enrich any dining experience. It is a is a fantastic choice to serve alongside veggies, shrimp and shellfish.