10,15 €
785 in stock
The Xarel·lo grapes used for this cava come from the Serral estate, where old bush-trained vines are cultivated according to organic farming practices.
Harvest takes place at the end of September. The grapes are hand-picked and transported in small 20 kg crates. Upon arrival at the winery, they are cooled to 10°C in a refrigerated chamber. The grapes are then processed at low temperatures and undergo skin maceration to enhance the wine’s quality and aromatic expression.
The free-run juice ferments at low temperature in stainless steel tanks. A second fermentation then takes place in the bottle, followed by ageing on its lees. The cava matures in the traditional rima position for more than 36 months, developing remarkable complexity and elegance.
This cava displays a generous and persistent stream of fine bubbles. Golden in colour, it reveals aromas of pastry and ripe apple, reflecting its extended ageing.
On the palate, it is fresh and creamy, with excellent balance and a long, intense finish that lingers pleasantly.
Ideal as an aperitif, this cava also pairs beautifully with light dishes based on fish, pasta, white meats and rice dishes.
Best served between 7°C and 9°C. Store in a cool, dry place.
| Weight | 1,650000 kg |
|---|---|
| Grape varieties | 80% Xarel·lo, 20% Macabeo. |
| Alcohol content | 12% vol. |
| Volume | 75 cl. |
| Aging | 36 months on the lees in the bottle. |
| Winemaking | First fermentation at a controlled temperature in stainless steel tanks and second fermentation in the bottle, following the traditional Cava method. |
| Growing | Ecological |
