Cava-ups, comes to market in 2010, designed for new trends and suitable for any type of pairing. Cava with good winemaking and food critic.
Macerated with the skins for a given cold to extract the aromas time. Fermentation in stainless steel and then its lees contact. Bottle aging over 20 months on the property. Clarified by hand in pupitre" racks.
It is a cava made for those looking to mouth freshness. It is simplification and elegance.
Appearance: Pale yellow with golden reflections. Fine bubbles forming a good crown.
On the nose: The nose is surround with aromas reminiscent of white fruit with hints of raw almond pastry and a fund.
On the palate: The palate is fresh and long.
Ideal for appetizers and grilled fish or sauces.
|Location||Sant Sadurní d'Anoia|
|Grape varieties||Macabeu, Parellada, Xarel·lo|
|Denomination of Origin||D.O. Cava|
|Aging||Minimum 20 months|
Company founded by Antoni Capdevila Pujol and Teresa Blancher Solanes. Complete collection grape processing, winemaking, production of champagne to finish labeling. Two farms owned a total of 15 hectares of vineyards. Facilities in the village center. 4-storey building with a total of 4500 built, the underground floors built with Catalan vault.
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