In the small village of Olesa, Raimon makes quality cava, by hand, organically and largely by himself. Clover, toffee and freshness in the same cheerful looking package.
Terroir, method of production and aging: The wine is made completely organically, by hand, using the traditional champagne method. First fermentation without added yeasts in steel tanks at 16°C. The wine is bottled in January-February and the second fermentation takes place in the bottles at 13°C. The wine matures on the lees for 24 months. Re-corking is performed without freezing the neck of the bottle and dancing during maturation is done completely manually.
Usage: Perfect aperitif, cold meats, paella, fish, vegetables, cheeses and light meats.
Description: The scent is extremely fresh, apple-like and clean. In the mouth, the wine is dry, mineral and refreshingly acidic. You can distinguish pale fruits, clover and a hint of toffee. Elegant and long-lasting bubbles.