Cava Gran Rigau Brut Nature Reserva

Cava Designation of Origin.

Macabeo, Xarel·lo and Parellada.

Using the traditional (champenoise) method, it is fermented for a second time in the bottle and later matured for 30 months in the cellar.

Straw-coloured with hints of gold.

Its long ageing on the lees has given this Cava aromas of ripe fruit with a toasted, nutty background.

In the mouth, it is full-bodied and soft with a surrounding acidity. A long and intense aftertaste that evokes spicy, roasted aromas.

Its good balance with well-integrated fizz make it very versatile when it comes to accompanying dishes.

Ideal as an appetizer and a perfect accompaniment for dishes and desserts. Optimal serving temperature 4°C-8°C.

Pressure: 5,5 atm – Alcohol content: 11,30 (%Vol.) – Total acidity (a.t.): 5,8 g/l – Total sugars: 3 g/l.