Harvest and production of each variety separately. Harvest from 6 to 9 in the morning, in the second half of August. Skin maceration under hyperreduction of each variety for 24 hours at low temperature. Separation of the flower must from the press. Mild racking of musts at low temperatures. Fermentation at a temperature below 18ºC. After alcoholic fermentation between 15% and 20%, the wine is aged for a couple of months in 220-liter second-year French oak barrels, with two weekly batônage. In mid-December the blend between Chardonnay and Macabeo is made, giving a cava base wine of less than 11.5º alcoholic. In the month of January the tirage is made (addition of sugar and yeasts to the base wine before its immediate bottling, in order to produce the second fermentation in the bottle). The disgorging is done, after at least 15 months of rhyme in an underground cellar, without the addition of sugar. Thus resulting in a Cava Brut Nature Reserva. Area: DO Cava.
Tasting note
Straw yellow with golden reflections. Clean and bright. Fine and persistent bubbles. Intense, fruity and delicate. With hints of apple, apricot and tropical fruits. Soft nuances of magnolia blossom, toast and pastry cream. Fresh and voluminous. Good structure, fine and well integrated bubbles. Balanced, persistent and elegant acidity.
Pairing
Meats
Price
27.9€
Store
17.9€
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