Non Vintage
D. O. Cava
Grape Variety: Predominant: Chardonnay and Xarello. Other varieties: Macabeo and Parellada.
Tasting Notes
The wine has a yellow colour with golden lights. It has very fine, persisting bubbles. It has a intense, fine nose, with aromas of mature fruit and flowers, which are typical aromas of ageing in the bottle. On the palate is a round, pleasant, fresh, well balanced dry wine of good length.
Technical Information
pH: 2.92
Residual sugar: 4.5 grams/litre
Alcohol: 12.10% Vol.
Wine Making
1. Reception of grapes and unloading classified by variety and quality
2. Must obtained by pneumatic pressing .
3. Filtering of the un-pressed run-off must (Cuvée)
4. Inoculation of selected yeasts into the must
5. Fermentation of the must at a temperature of less than 19ºC and monitoring of fermentation
6. Racking, blending, adjustment, analytical and organoleptic control
7. Wine tartar stabilisation.
8. Filtration of the wine.
9. Addition of sugar, clarifiers and yeasts to the filtered wine.
10. Filling bottles and bunking up with triage cork and wire.
11. Laying the bottles (placing the bottles in horizontal position in the cellar for the second fermentation)
12. Repose of the bottles in the cellar (minimum during 9 month)
13. Clearing of the bottles and moving (15 days) until leaving them on the neck.
14. Freezing the neck of the bottle and disgorging.
15. Addition of expedition liquor.
16. Corking of the bottles, washing, labelling and packing in cases.
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