Harvest is done by hand in the early morning in order to have cool grapes. grapes are pressed by latest
technology of pneumatic presses, which is slow and gentle to the grapes, as well as protects them from
oxidation. Cold settling for 24 hours, racked off its gross lees and inoculated with a neutral yeast
strain in stainless steel tanks in order to preserve natural fruit character. the malolactic fermentation
is impeded to retain a vivid natural acidity. once the primary fermentation is complete, the tanks are
analyzed and our winemaker, david tofterup, will make the blend for the base wine for. At this stage
the alcohol is approximately 10%. once the new cava blend is made, the wine is bottled along with
yeast, sugar, nutrients and bentonite and the wine is ready to undergo secondary fermentation. After
4-6 weeks all sugar is consumed, co2 is created, alcohol level reached 12,3% and the lees sediment.
the wine is aged on its own lees, which gives the wine a creamy palate as well as softens the mousse
of the final wine. After 9 months the bottles are riddled and disgorged. During disgorgement 6
grams of sugar is added to each bottle giving a final residual sugar concentration of 8 gr/l.
A pale yellow color is obtained from a correct blending of our best wines. Fine and persistent bubbles
we perceive a pleasantly intense aromas of rich butter croissant, resulting in a cava that is mild and
well balanced in the mouth.
Product/Service Sold Out | No |
---|---|
En Primeur | No |
New Arrivals | No |
Wine Type | Champagne/Sparkling |
Country | Spain |
Region | Catalonia (Catalunya) |
Varietals | Cava |
Vintage | NV/MV |
Bottle Size | 750ml |