Respecting the environment to get the most back from it. Aged in stacks for 20 months.
The vines grow on granitic lands near the sea, which retain little water. These characteristics give the wine a strongly Mediterranean flavour.
For the 2011 vintage, the winter was cool and rainy, so bud-break occurred at the normal time. Early spring was very dry with high temperatures typical of early summer until late May, when a period of rain brought temperatures down. This weather continued until the beginning of August, making the early part of summer more like a cool spring. After this, temperatures rose to above average levels, and the weather was extremely dry.
Pale yellow colour. An elegant aroma of great complexity with distinct notes of white fruit such as pear, fresh apple and vine peach from the base wine, on a base of pastry notes. In the mouth, the bubbles blend with the pastry notes, giving a long and fruity finish.
Separate wine-making processes for each variety. Gentle pressing and static filtration for 24 hours. Fermentation at 16ºC for 16 -18 days. Transfer and standing in tank until bottling. Ageing with lees for around 20 months.
Alcohol: 12% vol.
Residual sugar: 8 g/l
Total acidity: 3,90 g/l
|Grape varieties||Macabeu, Parellada, Xarel·lo|
|Denomination of Origin||D.O. Cava|
|Aging||Mínim de 20 mesos|