Wine Maker Notes
All Pere Ventura Cavas undergo the “Traditional Method” of sparkling wine production, the same method used for Champagne. Grapes are hand harvested and de-stemmed before they undergo a first fermentation in stainless steel tanks at a temperature of 61°F to 64°F. The juice is then clarified and stabilized before undergoing secondary fermentation which takes place in the bottle. The wine is riddled, disgorged and the dosage is added before the bottle is sealed. The minimum aging is 14 months.
Ideal pairing for hors d’oeuvres, salmon, tuna, and grilled white meats.