In the production of this elegant sparkling wine we see 3 main grape varieties Macabeo, Chardonnay, and Pinot Noir which grows in the vineyards of Joan Raventos Rosell who is also the winemaker. Harvesting is carried out only when the berries have reached optimum maturity to balance the alcoholic strength, acidity, and freshness. Berries are pressed at low pressure to extract the maximum flavor. Fermentation takes place in September at a controlled temperature of 60 °F. Creating a blending and bottling is carried out in the winter. Secondary fermentation takes place in the bottle for 1-1.5 months under a strictly controlled temperature of 60 °F. Then Cava is then aged 12 months in bottles in the cellars of the winery in a horizontal position.
The wine is straw-yellow color with a touch of residual sweetness on the nose. The wine shows a refreshing, fruity taste with a smooth texture and harmonious finish with a slight bitterness. Seduces fresh, elegant aroma, notes of dried fruits of woven and herbs.
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