To make this cava we choose the best white wines of the Macabeo, Parellada and Xarel•lo varieties. After adding the sugar and selected yeasts, the second fermentation is carried out in the bottle (traditional method) in our cellars at a temperature never higher than 16º C in order to achieve a small and persistent bubble. The bottles remain in our cellars in strict darkness and silence for a minimum of 12 months of ageing. After disgorgement, the dispatch liquid is added to obtain this magnificent Semi-Dry (35 g/l of sugar).
It is a pale yellow cava with golden tones, clean and crystalline. With a fine and integrated bubble that slowly detaches forming a crown. On the nose it presents a good aromatic intensity, showing itself to be very fresh and fruity but also with characteristic notes of aging in the bottle. Well structured on the palate, soft and with a magnificent balance between acidity and sucrosity. The retronasal sensations are clean and very expressive.
This cava is very suitable for appetizers, white meat and cream cheese.
We recommend serving this Cava Semi Seco very cold, between 4 and 6º C.
Alcohol ABV: 11.5%
Method: Traditional Method
Dosage: Brut Nature
Residual Sugar g/L: 1.5 g/L
Sweetness: Brut Nature
Blend: 40% Chardonnay, 30% Macabeo & 30% Parellada