D.O. Cava
The harvest and pre fermentative cold maceration of each variety is done separately, to preserve the aromas and freshness of each variety.
Then the first fermentation occurs under the control of temperature.
Yeasts and sugar are added to our base wine which we then leave in a sealed bottle.
This operation is known as tirage. Once inside the bottle, the yeasts start to act on the sugar, turning it into alcohol and releasing natural CO2, as in any fermentation process. The difference in this case is that the CO2 remains trapped inside the bottle and is gradually absorbed into the wine. This gives birth to the coveted fine bubbles contained in sparkling wines made according to the traditional method.
The wine is aged for 12 months, and the expedition liquors come from our base wine, which is essential to respect the aromas of this wine.
Beautiful light yellow color with golden highlights with very bright tones. Lively fresh notes with white fruits, flowers, and Mediterranean herbs become a balanced wine with delicate aging notes, brioche, butter. Fine bubbles, clear freshness in the mouth with an elegant finish.