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
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Labels attached to
Cava Brut Nature Reserve Special Tradition |
Plaque
Plaque attached to
Cava Brut Nature Reserve Special Tradition
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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 |
| Product:
Cava Brut Nature Reserve Special Tradition |
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