Frank on the palate with tastes developed in the bottle. Good body. Smooth and silky, the carbonic content keeps it fresh and lively, providing a long finish.
Macabeo, Parellada, Xarel·lo
The grapes are sorted and fermented at low temperatures to achieve a wine with maximum expression of fruit. A second fermentation takes place in the bottle for about twelve months.
Recommended Serving Temperature: 6ºC
Crustaceans, Molluscan shell, Grilled Chicken
Pale yellow colour with green tonalities.
Very fruity aromas, apple or pear, reminiscent of a young fresh wine.
The blend of the three grape varieties give it a pleasant taste, which, together with the adequate expedition liquor quantity, transforms it into a splendid Cava.Tech. specs
Density = 0.990
Alcohol Content = 11.80 %vol.
Total Acidity = 2.90 gr/l
Total Volatile Acidity = 0.55 gr/l
Free Sulphur Dioxide = 29 mg/l
Total Sulphur Dioxide = 50 mg/l
Reducing Sugars = 2.7 gr/l
Pressure at 20ºC = 5.6 atm