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 fermented separately and then aged in the winery for more than 48 months.
Recommended Serving Temperature: 6ºC
Mixed rice, Capon and Poularde, Quail and partridge, Rabbit and hare, Cured meats, Sirloin, Sirloin Steak, nuts, Ham, Seafood sauce, Duck, Fish with sauce, Roast chicken, Chicken in sauce
Pale straw yellow in colour. Brilliant appearance with constant release of fine bubbles forming a crown on the surface of the glass.
Has the special aroma from the second fermentation in the bottle and evolution in the cellar. Extremely fine and fresh. An aroma from the ageing process that gives it a personality of its own.
Still conserves the varietal flavours mingled with those of the ageing process to achieve a perfect balance. It is fine on the palate with a certain rejuvenating acidity producing a pleasant and extremely harmonious combination. A fairly long finish in the mouth.awards Tech. specs
Density = 0.991
Alcohol Content = 12.00 %vol.
Total Acidity = 3.50 gr/l
Total Volatile Acidity = 0.29 gr/l
Free Sulphur Dioxide = 6 mg/l
Total Sulphur Dioxide = 69 mg/l
Reducing Sugars = 1 gr/l
Pressure at 20ºC = 4.7 atm