from a coupage of the three traditional Catalan grape varieties
(25%) and Parellada
(30%). Using the traditional method defined by D O Cava,
secondary fermentation takes place in the bottle with twelve
months on the lees before disgorging. 11.5% by Vol. Residual sugar 8gr/l. This excellent dry cava
has a very pale primrose transparency and a fine bead. It
has a fine delicate aroma, slightly lemony nose, with touches
of butter and yeast from the ageing process. It is very fruity, creamy
and silky on the palate with a streak of acidity. With its
18 months to 2 years cellarage the cava acquires a good structure
and elegant personality.
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