GEOLOGY AND SOIL
Pressed, fermentation in tanks from 1000 litres to 14 °. Subsequently it raised for 4 months in its own Lees, prior to the print run. The second fermentation is carried out at 12 ° for 4 months and remains in rhyme at least 14 months more ever stored at low temperature.
Colour: Its very soft and shiny salmon comes from the garnacha variety. By its slow fermentation this cava shows us a very fine, persistent and elegant bubble that denotes a careful preparation.
Aroma: Surprising complexity aromatic this champagne which we find aromas of tropical fruits, citrus bringing freshness, youth at the same time and at the same time we find fruits more ripe peach and Quince.
Taste: It has a slightly sweet attack going to a fresh acidity. Surprise sensation of its entry in the mouth in which the fineness of its bubbles do not prevent appreciate elegance and complexity that the work of the lees have done in his upbringing. In the post I liked and powered by the carbon we find the aromatic palette that we have found on the nose. It is a cava that does not leave indifferent and its persistence is an unmistakable sign of its quality.