Cava Nature Mil·lèssima
"Excellent, refined, elegant"
Cava Designation of Origin.
Macabeo, Xarel·lo and Parellada.
PRODUCTION AND AGING
Using the traditional (champenoise) method, it is fermented for a second time in the bottle and later matured for 30 months in the cellar
In terms of appearance, its colour is a pale yellow with a fine constant stream of bubbles.
On the nose, it has a good aromatic intensity (yeast, herb, bitter, almond) on a white fruit background.
On the palate, it is dry, creamy, well balanced and persistent, with a powerful and pleasant finish.
Ideal as an appetizer and a perfect accompaniment for dishes and desserts. Optimal serving temperature 4°C-8°C.
Pressure: 6 atm – Alcohol content: 11,50 (%Vol.) – Total acidity (a.t.): 5,8 g/l – Total sugars: 3 g/l.
Award winner in “Monde Selection 2015” (Belgium).