"Captivating, passionate, beating"
Cava Deisgnation of Origin.
Pinot noir (blanc de noirs), Xarel·lo
PRODUCTION AND AGING
Limited production: 4.200 bottles.
After getting a personal base wine, we produce our cava under the traditional (champenoise) method. Then it rests in the cellar for 30 months with it’s fermentation’s lees.
Pale in tone with hints of green, this Cava has very fine bubbles that form a persistent crown. It has an intense, elegant aroma that immediately leads to hints of white fruit with milky undertones that merge into toasted, sweet tones. In the mouth, it opens well and its fine bubbles let us enjoy a full texture. Highly expressive, its ripeness and notes of lengthy ageing leave a very intense aftertaste.
Ideal for accompanying snacks (pâtés, foie gras, smoked ham or fish and sausages) and an excellent companion to chargrilled vegetables and baked fish. Optimum temperature: 4°C - 8°C.
Pressure: 6,7 atm – Alcohol content: 11,50 (%Vol.) – Total acidity (a.t.): 6,3 g/l – Total sugars: 6 g/l.
GOLD leaf in “Concurs de Vins i Caves de Catalunya 2016”.
Award winner in “Concurs de Vins i Caves de Catalunya 2016”.
91 points “Guía Peñín 2016”.
GOLD medal in "International Wine Challenge 2019" (United Kingdom).