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Albet I Noya Cava Petit Albet 2010

Bottle Size: 750ml Item #: 1663996
This item is not currently available for purchase.

Albet I Noya Cava Petit Albet 2010 750ml

Albet I Noya Cava Petit Albet

This cava is the most classical because it has been made from the three traditional varieties (Macabeu, Xarel·lo and Parellada). It has been made according to the traditional method. It was aged in our cellar at a constant 16ºC temperature, and clarified and disgorged manually with no freezing. It will be in its optimum condition for the 18 months following this process. We recommend serving it at 6°C

This cava is the most classical because it has been made from the three traditional varieties (Macabeu, Xarel·lo and Parellada). It has been made according to the traditional method. It was aged in our cellars at a constant 16ºC, and manually clarified and disgorged manually with no freezing. It will be in its optimum condition for the 18 months following this process. We recommend serving it at 6°C.

Alcohol content12% vol.Total acidity3.7 g/lPH3Pressure CO25.5Residual sugar6 g/lTotal SO284 mg/l

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This product is not currently available for purchase.
Albet I Noya Albet I Noya Cava Petit Albet 2010
BOTTLE SIZE: 750ml
This cava is the most classical because it has been made from the three traditional varieties (Macabeu, Xarel·lo and Parellada). It has been made according to the traditional method. It was aged in our cellar at a constant 16ºC temperature, and clarified and disgorged manually with no freezing. It will be in its optimum condition for the 18 months following this process. We recommend serving it at 6°C
 

Notes on the Albet I Noya Cava Petit Albet 750ML 2010

Wine Maker Notes This cava is the most classical because it has been made from the three traditional varieties (Macabeu, Xarel·lo and Parellada). It has been made according to the traditional method. It was aged in our cellars at a constant 16ºC, and manually clarified and disgorged manually with no freezing. It will be in its optimum condition for the 18 months following this process. We recommend serving it at 6°C.

Technical Notes Alcohol content12% vol.Total acidity3.7 g/lPH3Pressure CO25.5Residual sugar6 g/lTotal SO284 mg/l