Appearance: A dense and fine mousse, pale yellow in colour with green tones. Aroma: Dry fruit character with floral aromas. Taste: A creamy sensation from the fine mousse, well balanced, with citric flavours and a long finish.
The carefully selected Macabeo grapes are picked at the beginning of September. Following a cold maceration of the grapes in pneumatic presses, the must is fermented in stainless steel tanks at a temperature of 14ºC. In January a process called ’tiraje’ takes place where the new wine is bottled and the second fermentation occurs in the bottle. The Cava is stores in ’rima’, special containers for holding the bottles in position, for 11 months.
Alcohol Content11.5% Vol.
Ideal as an aperitif or to accompany staters and desserts, that are not too sweet. Serve chilled between 4 and 6ºC.