This Cava has been elaborated with most ripe grapes selection of Macabeo variety. Coming from low productive vinyards in dry farming selected by berry tasting. Looking for the maximum fruity expression.
It has 11 hours of skin contact at10ºC to extract mature aromas. Both, first and the second fermentation (in bottle) where carried to low temperature (16 ºC) looking for boosting mature fruit flavor, so characteristics of this Cava.
The dossage used been elaborated has elaborated using same base wine. Looking for the maximum respect to the original characteristics of this Cava.
Chemical characteristics:
- pH 2,99
- Total acidity: 5,8 g/L of tartaric acid
- % Vol: 11,5
- Volatil Acidity: 0,16 g /L
- Residual sugars: 38 g/L
Tasting notes:
Pale yellow Cava, brilliant with kind bubble. Intense white ripe fruit aromas with subtle floral notes. In mouth is long, dense and complex, inviting to a second glass.
This semiseco is very pleasant to combine it before meals or after desserts, due to his balance between the acidic and sweet tastes. His integrated bubble leaves a clean and fresh palate.
Consumption recommended at 6 – 7ºC