55% Macabeo, 40% Xarel-lo, 5% Parellada
Harvested by hand in our own vineyards in calcareous-clay soils. Our emblematic cava is the result of careful quality control throughout the production process, prioritizing respect for natural processes. The different phases, such as fermentation, foaming and aging, are very important to obtain the organoleptic characteristics that define our identity. It is aged for a minimum of 28 months, in order to obtain aromatic complexity and structure, as well as a fine and creamy bubble, all followed by an artisanal disgorging to avoid thermal contrast and thus preserve as much as possible the aromas of the cava.
Underwater aging occurs for 9 months at a depth of 24 meters off the coast of Alicante in the Mediterranean Sea.
The aroma: great main aroma of stone fruits such as peach, complemented with white flowers. Subtle aromas of honey and intense brioche and pastry aromas, which are enhanced by the underwater aging that complements any nuances provided by the yeast.
On the palate: grand finesse. Fresh and harmonic structure, its unctuousness nature and fine bubble added to a perfectly integrated acidity reminds us of sparkling wines that have aged for a longer period. A very balanced finish and an extremely pleasant aftertaste, which is again accentuated by the underwater maturation process and natural yeasts from the second fermentation.
Recommended consumption temperature: between 6 and 8ºC.
Gastronomy: Perfect accompaniment to complex dishes and meats. It is also serves an excellent complement to savour smoked or Iberian ham accompanied with bread with tomato. And to conclude this recommendation, you simply cannot omit desserts; the aromas produced from its lengthy aging process pair extraordinarily well with nuts and desserts that have lighter, sweet flavours.
$240.00/bottle | 750ml/bottle | 1 bottle per case
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