Type of wine: Espumoso
Denomination of Origin: Cava, subzona Valencia
Grape’s year: 2006
Type of grapes: Xarel.lo, Macabeo, Parellada y Chardonay
Alcoholic degree: 11,5º
Remaining sugar: 12 g/l
CO2 pressure: 4 atm
Elaboration and age
First fermentation wine: It starts extracting the must with a pneumatic press, from which only the flower must is designated to produce the cava. Afterwards it ferments in stainless steel deposits at a controlled temperature of 14ºC. It ages in the deposit for 4 months.
Second fermentation in the bottle: In our winery, (7 metres under the floor level), with a constant room temperature of 15ºC. It ages quietly there, till the riddling time with the same temperature.
Labelling which details the disgorging date.
It has yellow straw with greenish sparkles. Tiny bubbles ascending towards the surface to form a little crown.
It has an elegant nose with floral and fruit-bearing aromas where the apple and the banana tree stand out.
In mouth it is fresh, with a creamy surrounding. The carbonic has been very well integrated and it has a balanced acidity. It’s fruit-bearing end with recollections to toasting due to its long upbringing.