Natural production for an intense, very full cava wine
Preparation: In stainless steel vats, temperature controlled to 14- 16º C. Yeasts selected especially for their aromatic power. Second fermentation: In the bottle, with selected yeasts and at temperature below 15º C.
After remaining in storage for 10-11 months.
Straw yellow with golden highlights. Fruity, yeasty aroma. Lively to the palate, fresh. Fine bubbles and persistent cordon.
11,5 º vol.
8 grams/ litre.