After years of innovation and improvements in our coupage methods, we have decided to return to the so-called “in situ method” used over a century ago. This involves a coupage of three traditional varieties (Macabeu, Xarel·lo, and Parellada), all from our Sumarroca estate.
Wine from our Sumarroca estate in Sant Sadurní d’Anoia. The land is poor, chalky and gravelly. The influence of the sea is diminished by the Garraf mountains which dry out the sea winds, while the pre-coastal mountain range protects the estate against dry winds from inland.
Pale yellow colour with fine, long-lasting bubbles. Subtle fresh apple notes in the nose, with citrus aromas combined with toast and pastry notes from the yeast. On the palate, bubbles bring freshness to the acidic apple and pastry notes.
Separate wine-making processes for each variety. Static filtration for 24 hours. Fermentation in stainless steel vats at 14ºC for 18 days. Coupage of roughly equal parts of Macabeu, Xarel·lo and Parellada. Aged in stacks for 16 months.
Alcohol: 12,05% vol.
Residual sugar: 5,0 g/l
Total acidity: 4,00 g/l
|Grape varieties||Macabeu, Parellada, Xarel·lo|
|Denomination of Origin||D.O. Cava|
|Aging||Mínim de 16 mesos|