Crystal-clear greenish color with golden highlights. Fine and constant bubbles forming a great rosary on the top of the glass Nose Wild meadow flowers fusing into pleasant fruit aromas and subtle ageing undertones Palate Fresh with good acidity and balanced with very subtle floral undertones and flavors of creamy pastries. Nice carbonic finish, lingering on the palate.
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 from mid August to beginning of October. Wines destined for Cava will form part of the tirage mixture consisting ofselected 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. The coupage wine obtained undergoes 2nd fermentation in the bottle according to the traditional “Methode Champenoise”. We employ a strain of yeast which increases mannoprotein content in the cava in order to achieve velvety and creamy mouth feel. 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 between 12 and 15 months.
Grape Varieties: 45% Macabeo, 40% Xarel·lo, 10% Chardonnay, 5% ParelladaFinished Alcohol: 12%Total Sugar: 12 g/l