01/06
Vintage
Starts at the end of August and extends till the end of October. It is usually carried out manually and the grapes are transported to the winemaking cellar in boxes containing 25-30 kgs or in small stainless steel trailers when the vineyard is close to the cellar.
02/06
Vintage of the wine
NV
03/06
Winemaking
Grapes are harvested at night to avoid high temperatures and premature fermentations. They are quickly transported to the winemaking cellar and refrigerated at 10ºC to avoid the colour of the skins dyeing the must. Once the must is pressed and each variety has fermented separately at a constant 16ºC to preserve its primary aromas, the must is blended and bottled along with the base wine, to which the yeast and sugar are added to produce the formation of bubbles. For the second fermentation, the bottles are kept in underground cellars at a constant 15º-17ºC where they are in contact with the lees.
05/06
Aging
This Cava spends a minimum of 12 months in the bottle, rendering this a "Cava de Guarda" category product. After this period, sediments are decanted naturally and removed and expedition liqueur is added.
06/06
Tasting notes
Colour
Brilliant green and gold colour. Elegant with fine bubbles.
Nose
Good intensity with fruit aromas and toasted nuances.
Mouth
Fresh, warm, pleasant but vibrant fruit sensation with a round, long finish.
Pairing
This sparkling wine is perfect as an aperitif. Also as an accompaniment for many types of Spanish tapas, salads, risotto, cheese (especially sheep's milk cheese) as well as with light fish-seafood dishes. Artichokes and asparagus too, tricky to pair.
D.O
D.O. CAVA - Comtats de Barcelona
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A unique opportunity to enjoy wines selected for their exceptional origin and unique character.
Discover some
of our jewels
A unique opportunity to enjoy wines selected for their exceptional origin and unique character.
A unique opportunity to enjoy wines selected for their exceptional origin and unique character.
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