Cava Designation of Origin.
Macabeo and Xarel·lo.
PRODUCTION AND AGING
Using the traditional (champenoise) method, it is fermented for a second time in the bottle and later matured for 18 months in the cellar
In terms of appearance, its colour is straw yellow with delicate golden hints and an extremely fine bubble that forms several beads.
On the nose, it is refined with light toasty hints, thanks to the care taken with its aging.
On the palate, the harmonious balance between freshness and smoothness is surprising, with a refined finish in which the hints of fine herbs and nuts come to the fore.
Delicious accompaniment to select appetizers, quality cured meats, desserts and all other types of dishes typical of Mediterranean cuisine. Optimal serving temperature 4°C-8°C.
Pressure: 5.8 atm – Alcohol content: 11.5% Vol. – Total acidity: 6.4 g/l – Total sugars: 3 g/l.
Award winner in “International Wine & Spirit Competition 2014” (London).
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Cava brut nature reserva - Oliveda - n.v.