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 three grape varieties are sorted and fermented separately. The fermentation process is controlled at low temperatures in order to achieve maximum expression of fruit. The second fermentation takes place in the bottle over two years.
Recommended Serving Temperature: 6ºC
Rice fish, Mixed rice, Capon and Poularde, Quail and partridge, Rabbit and hare, Crustaceans, Cured meats, Sirloin, Sirloin Steak, nuts, Ham, Molluscan shell, Duck, Whitefish, Fish with sauce, Roast chicken, Chicken in sauce,...
Brilliant appearance with constant release of fine bubbles forming a crown on the surface of the glass. Pale straw yellow in colour.
Intense. Tertiary aromas of fresh baking arise from the second fermentation in the bottle, giving it a character of its own.
Smooth and silky, its carbonic release gives it freshness and vivacity, resulting in a long finish.Tech. specs
Density = 0.990
Alcohol Content = 11.40 %vol.
Total Acidity = 3.30 gr/l
Total Volatile Acidity = 0.22 gr/l
Free Sulphur Dioxide = 5 mg/l
Total Sulphur Dioxide = 51 mg/l
Reducing Sugars = 7.7 gr/l
Pressure at 20ºC = 5.2 atm