ORIGIN
Cava Designation of Origin.
VARIETIES
Macabeo, Xarel·lo and Parellada.
PRODUCTION AND AGING
Using the traditional method (champenoise), a second fermentation takes place inside the bottle, before the cava is aged for 12 months in the cellar.
TASTING NOTES
In terms of appearance, its colour is a pale yellow with a delicate, fine constant stream of bubbles.
On the nose, the intense floral and fruity aromas stand out, denoting youth.
On the palate, it is exuberant and intense. The freshness of the fruit is prominent, giving way to a lively finish.
SERVING NOTES
Ideal as an appetizer, for accompanying exquisite tapas and a perfect accompaniment for desserts and all types of dishes typical of Mediterranean cuisine. Optimal serving temperature 4°C-8°C.
ANALYTICAL CHARACTERISTICS
Pressure: 6 atm – Alcohol content: 11.5% Vol. – Total acidity: 6 g/l – Total sugars: 11 g/l.
AWARDS
GOLD medal winner in “Concours International de Lyon 2014”.
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