| 葡萄 |
50% Macabeo/Viura, 35% Parellada, 15% Xarel-lo |
| 釀造 |
The pressing of whole grapes to retain their identity and avoid oxidation. Static decantation of the grape juice for 24 hours to achieve fruitier and more elegant wines. The first and second fermentations are carried out using our own selected yeast strains. These yeasts give structure, softness on the palate, more complex aromas (honey, dried fruits and flowers), and an elegant, persistent mousse. • The blend is from 12 different wines, of which four, once the primary fermentation is complete, age on their lees, in tank, for three months. |
| 陳年 |
A minimum of 15 months ageing in contact with the lees, in conditions of total darkness and calm, 20 metres below ground and at a constant, natural temperature of between 14 and 16 ºC. |
| 匹配 |
An ideal Cava to start a meal, or a loyal companion to preserved sea foods, (clams, winkles, anchovies), pasta dishes such as noodles with seafood sprinkled with arbequina extra virgin olive oil, or even a warm quail salad. It is perfectly at home with soft milk cheeses or a mild Brie. |