Ripe and multi-dimensional cava with long yeast lees maturation at a very good price. Two thumbs up and an unreserved smile!
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 48 months. Re-corking is performed without freezing the neck of the bottle and dancing during maturation is done completely manually. No dosage.
Use: A great aperitif that also works at the dinner table as an accompaniment to cold meats, fish and seafood dishes, vegetables, cheeses and light meats.
Description: The rich aroma is fruity and you can distinguish brioche and a hint of smokiness. The dry taste follows the aroma and is accompanied by toasty nuances. Freshly acidic overall, elegant bubbles and a long aftertaste.