Separate wine-making processes for each variety. Static filtration for 24 hours. Fermentation in stainless steel vats at 14ºC for 18 days. Aged in stacks for around 40 months.
Pale yellow colour. Fresh, complex aroma that mixes pastry notes from the cava’s 36-month aging with light hints of fresh fruit from the base wine. Fresh and smooth on the palate, with very fine bubbles that perfectly complement the wine’s complexity. An elegant, serious finish, long and dry, bringing out the essential flavour of the cava.
Seafood, Fish, Rice, Pasta and Seafood