Cava FULL MOON

Eclipsed beauty
“Playful, dazzling and passionate”

ORIGIN • D.O. CAVA •

The organic vineyards that become Full Moon have the Cava Certificate of Origin, specifically from the Comtats de Barcelona area in Catalonia.

VARIETIES

Macabeo, Xarel·lo and Parellada.

CREATION AND AGEING

The grape harvest is done separately depending on each variety, looking for the balance between acidity and aromatic potential to get an organic cava-based wine. The Xarel·lo and Parellada varieties contribute more aromatic intensity, while the Macabeo helps integrate and round off the final blend. Fermentation is done in stainless steel tanks at a controlled low temperature.
Once the cava-based wine is created, it is subjected to a second fermentation in the bottle, with the corresponding addition of tirage, using the champenoise method. The second fermentation takes place in the bottles, and they are subsequently aged in stacks in controlled humidity and temperature conditions for at least 24 months. This period of ageing gives it the category of “Guarda Superior Reserva”. Finally, riddling and disgorgement are performed.
It is a Brut Nature cava; therefore, no expedition liqueur is added and the concentration of sugars varies between 0 and 3g/L.

TASTING NOTES

Pale yellow in colour with green reflections. Fine, lively bubble that has a pleasant sensation on the palate.

In nose, the aromas of brioche and yeast are highlighted, accompanied by aromas of white flowers and also fruity notes of pineapple, pear and lemon. In the finish, the white flower aromas are better appreciated, and very subtle hints of aniseed appear.
On the palate, it is a very fresh sparkling wine where the aromas of lemon, pear and aniseed are intensified. It has a creamy finish and very pleasant persistence.

SERVING SUGGESTION

Ideal with all kinds of savoury and/or fatty dishes such as, for example, rice stews, fideuà noodles, salmon tartar, all kinds of cold meats, prawns, clams, coquina clams and oysters. The optimum serving temperature is between 4-8C.

ANALYTICAL CHARACTERISTICS

Excess pressure (bar): 6 - Proof (% Vol.): 11.6 – Total acidity (g/L H2T): 5.7 – Residual sugars (g/L): 0-3.