Cava Palau Gazo Traditional Method Rosado Brut

描述

Penedes is situated to the Southwest of Barcelona and is the largest and most important wine producing region of Catalonia. Penedes can accommodate a wide variety of grapes and the wine makers of the region are not shy about experimenting, which takes place on a large scale. Due in part to this fact, Penedes wines are quickly gaining a popular reputation. The white wines and rosados have dramatically increased in quality with the application of modern techniques. However, the most famous Penedes product is still Cava (a sparkling wine).
The makers of Palau, Mont Marcal, certainly have a name to uphold as they are ranked in the top three Cava producers in Spain. The proprietor, Manuel Sancho, and his daughters have succeeded in improving the quality on an almost yearly basis through good organization and investment in new technologies. Unbelievable value for this price: a wine following the true ‘methode traditionelle’ of fermentation in the bottle, made from the classic Cava grapes – Parellada, Macabeo and Xarel-Lo.
Fine bubbles, a soft, fruity flavor featuring aromas of green apples finished off with a smooth, rounded aftertaste. Ideal for large receptions and parties.

详情

香水

Dominated by berries such as cherries and blackberries, with a base of plum and fig compote and slight evolution from its contact with the lees.

颜色

Soft pink colour.

味道

On the palate, the wine is fresh and accompanied by fruity notes. Persistent finish.

服务于：

06 - 08 °C.

长寿：

03 - 05 years

生产者

生产者

Palau

来自这个酒庄

Palau produced a fine Cava , the spanish sparkling wine of Denominacion de Origen (DO) in Catalonia. The Catalan word cava means "cave", or "cellar". Caves were used in the early days of cava production for the preservation and aging of wine. 阅读更多

Catalonia

技术规格表

名称	Cava Palau Gazo Traditional Method Rosado Brut
类型	Rosé organic classic method sparkling wine
葡萄酒名称	Cava DO
容量	0,75 l
酒精度	11.5% 按体积
葡萄品种	100% Trepat
国家	Spain
产地	Catalonia
供应商	Palau
发酵温度	12 4°C
生产工艺	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 4°C for 15 days.
酿酒工艺	Racking after alcoholic fermentation, clarification, tartaric stabilization and final filtering. Second fermentation in the bottle for a period of 9 2 months in the cellar. Disgorging, and addition of expedition liquor to reach the desired level of sugar.
总酸度	6.0 gr/L
残糖	8.0 gr/L