Straw-colored with greenish tints, and with a steady effervescence and a formation of small bubbles which generate a gentle crown. Subtle and delicate, floral, with light toasty notes and recall of dry fruits. Touch of dried herbs. It is appetising, fruity, well structured, rich and mature in the mouth. A slightly toasted background flavor with pleasant traces of lees. Altogether elegant. Lingering and strong.
Wine Maker Notes
The winery owns 100 hectares of vineyards of the indigenous Macabeo, Xarello and Parellada grapes, with which Cavas are produced. The harvest is hand picked in September/October. Wines destined for Cava will form part of the tirage mixture consisting of selected yeasts and sugar which, once in the bottle will generate second fermentation in strict accordance with the Traditional Method. The first fermentation is very slow and at low temperature in order to assist the generation of secondary aromas. It is only after a lengthy ageing period that the disgorgement of Paul Cheneau will take place releasing its aromas and bouquet to full satisfaction. Aged in bottle for 2 years.
Straw colored with greenish tints, steady effervescence, small bubbles and gentle crown. Clean and elegant fruity aroma with hints of toasted flavor and yeasty background flavor. A touch of honey, almond and a trace of dried herbs. On the palate it is appetizing, fruity, well structured, rich and mature. A slightly toasted background flavor with pleasant traces of lees. Long after taste.