producte

Description

This Cava is the result of a rigurous and careful selection of its base wine. The production method of its base wine was realised by a soft maceration of the grape skin, with the must at low temperature and as the main grape type: Xarel·lo. Later, with an average ageing between 22 to 24 months in our cellars, it will obtain a fresh Bouquet, aromatic and a very pleasant taste.

We recommend it be served very cold.

Labels

Labels attached to
Cava Brut Reserva Special Tradition

Plaque

Plaque attached to
Cava Brut Reserva Special Tradition

Specifications
VINTAGE 1999
Production Method
Cava, traditional champenoise method, (2nd fermentation in the bottle).
Wine Grapes
Macabeo 20%, Xarel·lo 60%, Parellada 20%.
Ageing
Over 20-22 months in the cellars.
Organoleptic Description
Pale yellow colour, brght, with shiny green tones. Half persistence foam, well formed ring by fine bubbles. Consistent Bouquet, fresh, fine and very balanced. Covers the palate like a fine cream reaching to a great end, very persistent.
Technical Data
Alcohol content:   11,20% vol.
Total acidity:         6,40 gr/l
Residual sugar:    6,40 gr/l
Dry Extract:       17,50 gr/l

Serving Temperature: 6ºC