A very dry cava with a great quality-price ratio.
Terroir, production method and maturation: The grapes are gently pressed and only the juice from the first pressing is used. The grapes are vinified separately and the base wines are aged at 16°C in steel tanks for 15 days. After mixing, the wine is bottled and the second fermentation takes place slowly in a cool cellar. The wine matures for 12 months before recorking. No dosage.
Use: As an aperitif or why not throughout the meal.
Description: A clean characteristic aroma with both yellow fruitiness and roast. The dry taste is pleasantly ripe and the long yeast maturation brings it layers.