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