Cava Palau Gazo Traditional Method 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.

詳細資訊

香水

Aromas of yeast with a fruity base of ripe apples, banana and pineapple.

顏色

Pale yellow, with fine bubbles and a perfect mousse.

味道

Fine presence on the palate, slightly sweet on the attack, balanced, crisp, elegant, with character.

服務於：

06 - 08 °C.

長壽：

05 - 10 years

製造商

製造商

Palau

來自這個酒莊

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. 閱讀更多

Catalonia

技術規格表

名称	Cava Palau Gazo Traditional Method Brut
类型	White classic method sparkling wine brut
葡萄酒名称	Cava DO
容量	0,75 l
酒精度	11.5% 按體積
葡萄品种	40% Xarel-lo, 30% Macabeo/Viura, 20% Parellada, 10% Chardonnay
国家	Spain
产地	Catalonia
供应商	Palau
发酵温度	14 6ºC
生产工艺	Each variety is picked and fermented separately. The harvest is done mechanically, the grapes are destemmed, pressed and cooled to 12ºC, selection of the most, clarification by gravity for a fermentation at 14 6ºC for 12 days.
酿酒工艺	Racking after alcoholic fermentation, blending of varietal wines, clarification, tartaric stabilization and final filtering. Second fermentation in the bottle for a minimum of 15 months in the cellar. Disgorging, and addition of expedition liquor to reach the desired level of sugar.
总酸度	6.3 gr/L
残糖	6.4 gr/L