Cava Gran Rigau Brut Nature Reserva
Time to Gran Rigau.
"Regular, powerful, intense"
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.
NOTA DE CATA
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.