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Denomination of Origin CAVA.
Varieties: Macabeo, Xarel·lo and Parellada.
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Elaboration: Gentle pressing to obtain the grape juice. First fermentation at 14ºC for 15 days in our stainless steel tanks. Second fermentation in bottle, at least 24 months of nurturing on racks.
Colour: Pale yellow with golden reflections, fine bubbles and formation of a white, rich, lively crown of bubbles.
Aroma: Fruit aromas with a hint of green apple, pear and fine notes (as toasted almonds) produced by the ageing process.
Palate: It is smooth, fruity, with a refreshing acidity on the palate and a dry finish.
Serving recommendation: An excellent aperitif (on its own) it provides an exquisite accompaniment to fish, seafood, white meat and foie gras.
Serving temperature ranges between 6º - 8ºC.
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| CARACTERÍSTICS OF WINE
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| Alcohol
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11,40 %vol |
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| Total Acidity (sulphuric acid)
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3,75 gr/l. |
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| Sugar (residual)
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2,10 gr/l. |
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| Malic acid
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0,11 gr/l. |
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Non reductor dry extract
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14,1 |
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Volatile Acidity (acetic acid)
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0,31 gr/l |
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PH |
3,35 |
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| SO2 total
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45 mg/l |
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| Products |
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Vineyard - Wine cellar - Farmhouse |
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The stamp of quality
Vineyard - Wine cellar - Farmhouse
This distinguishes the wine cellars and the best wines of the farms that
carry out all the processes of manufacturing of wine, from the vineyard to
sale with its own brand.
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