With a careful selection of macabeo, parellada and chardonnay based wines from balanced production vines, we proceed to the coupage that will be in new French oak barrels for six months. After these months we elaborate this cava. Foaming takes place very slowly in our cellars, at a constant temperature of 14ºC. The aging time is extended to twenty-six months, thus obtaining the contribution of the yeast of the peculiar characteristics of our Cava Barrica.
Tasting Notes: Straw-colored, with a very fine and constant rosary of bubbles, is presented to the fruity tasting, with a melting sutíl between the wine and the barrel. In the mouth is smooth, with a good structure, retronasal wood, fresh and persistent, with a burst of bubbles that give us a pleasant tingling sensation.
Elaboration: Grape variety: parellada, macabeo and chardonnay. Preparation of the base wine: Fermentation at 15 ºC for ten days of the must obtained from the soft pressing of whole grapes of each variety. Subsequent coupage of the wines obtained. Elaboration of the cava: Second fermentation in bottle at 14 ºC and aging in lasias for a minimum of twenty-six months.
| Recomendado | No |
|---|---|
| DO | Cava |
| Type | Brut Nature |
| Grapes | Chardonnay, Macabeo, Parellada |
| Volume | 75cl |
| Alcohol | 11,5 % |
