ELABORATION
Each variety is picked and fermented separately. The harvest is done mechanically, the grapes are destemmed, cooled to 12° C, the mass is pressed pneumatically at a pressure of 0.2 kg, selection of the most, clarification by gravity and a fermentation at 14-16°C for 12 days. Racking after alcoholic fermentation, blending of varietal wines, clarification, tartaric stabilization and final filtering.
Second fermentation in the bottle for a minimum of 15 months in the cellar and later disgorging.
GASTRONOMY AND RECOMMENDATIONS
This is an ideal Cava to drink as an aperitif and with fish.The fine mousse makes it refreshing and an ideal complement to help the digestion. The recommended serving temperature is 6°C. To keep the Cava in ideal conditions, it should be stored in a cool and dry place, always in a vertical position. Cava does not improve with time, so we suggest that is consumed no later than 20 months after its acquisition.
Each variety is picked and fermented separately. The harvest is done mechanically, the grapes are destemmed, cooled to 12° C, the mass is pressed pneumatically at a pressure of 0.2 kg, selection of the most, clarification by gravity and a fermentation at 14-16°C for 12 days. Racking after alcoholic fermentation, blending of varietal wines, clarification, tartaric stabilization and final filtering.
Second fermentation in the bottle for a minimum of 15 months in the cellar and later disgorging.
GASTRONOMY AND RECOMMENDATIONS
This is an ideal Cava to drink as an aperitif and with fish.The fine mousse makes it refreshing and an ideal complement to help the digestion. The recommended serving temperature is 6°C. To keep the Cava in ideal conditions, it should be stored in a cool and dry place, always in a vertical position. Cava does not improve with time, so we suggest that is consumed no later than 20 months after its acquisition.
