DO CAVA

 

Varieties

Xarel·lo 29%, Macabeu 35%, Chardonnay 20%,

Pinot Noir 8%, Parellada 8%

 

 

Elaboration

Direct pressing of the grapes at low temperature. Pressed very gently looking for the best quality of must. Subsequent first fermentation at 14-16ºC. Each variety is fermented separately. Subsequent coupage for the second fermentation. Minimum aging of 24 months in bottle.