A little maderized and heavy at first, with soda and vanilla on the nose. The palate is reserved, not aggressive, with dried papaya, grapefruit and soda-like flavors. Finishes almost tropical in flavors, with balancing bitter pith. Good but shy Cava made from 25% Chardonnay and the usual grapes.
(30% xarel-lo, 25% each of parellada and chardonnay and 20% macabeu): Pale gold. Spicy pear and peach skin aromas are complicated by white pepper and beeswax. Fleshy, smooth and refreshingly bitter, offering lively orchard fruit flavors and good back-end lift. This vivacious wine closes on a nervy, spicy note, with good length.-- Josh Raynolds
Wine Maker Notes
This cava has been made according to the traditional method. It was aged in our cellars at a constant 16ºC, and clarified. It was also disgorged manually without freezing and the date of this operation is printed on the back label. It will be in its optimum condition for the following 18 months. We recommend serving it at 6°C..
Alcohol content12% vol.Total acidity4 g/lPH3Pressure CO25.5Residual sugar6 g/lTotal SO290 mg/l