Pale color, translucent, with greenish tints, and with a steady effervescence and a formation of small bubbles which generate a gentle crown. Fine, delicate and very clean, with lightly toasted pastry notes and syrupy fruits. Fresh and fruity, well structured, crispy, balanced carbonic and good persistence. Light recall to pastry and fresh fruits. Altogether elegant and lively. Perfect harmonyalcohol/acidity. Long after taste.
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 in September/October. Wines destined for Cava will form part of the tirage mixture consisting of selected 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. It is only after a lengthy ageingperiod that the disgorgement of Paul Cheneau will take place releasing its aromas and bouquet to full satisfaction. Aged in bottle for 12-15 months.
Grape Varieties: 45% Macabeo, 40% Xarello and 15% ParelladaFinished Alcohol: 12.0%