The varietals used to this cava are viura (90%), malvasía (10%).
GEOLOGY AND SOIL
It’s the same area as the vineyards of Prado Enea, upland areas, but unlike these it is facing slopes to the North with the aim of protecting the vineyards of hot flashes that could alter the delicate necessary varietal aroma in cellars. The grapes are harvested towards the third week of September. About 15 days earlier than those dedicated to white wines. The harvest must be in boxes of 15 kilos to respect the integrity of the fruit. After passing through the Ribbon selection clusters passed to the press. The press is the most delicate moment to preserve the quality, only the must from the soft pressing is used to make this cava.
You must made a first fermentation in tanks of 1,000 litres wood to be preserved in them until the end of April. From here the second fermentation in the bottle is raised. The wine is preserved in rhyme at least 14 months.
The first impression in the Cup is a little oxidation; amarillos-verdosos tones. Formed in Cup foam is dense and persistent giving idea of its structural compromise in the mouth. Observed in the interior of the glass we discovered a string of microscopic bubble up freely to the surface.
In nose dominates the character of acid fruits and flowers. In a second level we find fermentation characters and their own transformation in the bottle (honey, vanilla, liquor).
In mouth is sweet but fresh at the same time thanks to its great acidity. The combination of fine fruit/acid/Lees causes a surprising feeling of fullness in the mouth that invites you to follow tasting. Aftertaste in return fruits this time with greater dominance of spices that leave fond memories for a few seconds to the taster.
Its consumption is fully satisfactory at this time but for the characteristics of the vineyard, this cava has great aging