| 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 over 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 Nature Reserve Special Tradition |
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Plaque Plaque attached to |
| 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 24 months in the cellars. Organoleptic Description Very pale yellow colour, brght, with shiny green tones. Good foam persistence, helped with its elegant ring of fine bubbles. Consistent Bouquet, very fresh, dry and with a good acidity that will denote nice and excellent ageing aroma, standing out its elegant aftertaste. Technical Data Alcohol content: 11,25% vol. Total acidity: 6,30 gr/l Residual sugar: 0,60 gr/l Dry Extract: 18,30 gr/l Serving Temperature: 6ºC |
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