||Rosado espumoso método champenoise
|Temperatura de fermentación
|Técnica de producción
||The harvest is done mechanically, the grapes are destemmed, cooled to 12°C, and macerated for 12 hours. The mass is pressed pneumatically at a pressure of 0.2 kg, selection of must, stabilization for a fermentation at 12-14°C for 15 days.
||Racking after alcoholic fermentation, clarification, tartaric stabilization and final filtering. Second fermentation in the bottle for a period of 9-12 months in the cellar. Disgorging, and addition of expedition liquor to reach the desired level of sugar.
||It's ideal to drink as an aperitif and with a wide range of dishes, from croquettes, pasta, salads with red fruits, carpaccios, soft creamy cheeses to dishes made with cured sausages, white meats (veal, rabbit, milk fed lamb), poultry, strong spiced and smoked food and a great variety of cakes. The fine mousse makes it refreshing and perfect to help the digestion of meals.
||Precio Cava Palau Gazo Rosè Brut € 8,40