Colour: Intense and attractive redcurrant with violet tones. Fine bubbles and mousse.
Bouquet: Dominated by berries such as cherries and blackberries, with a base of plum and fig compote and slight evolution of the lees.
Palate: On the palate it is young, fruity, fresh, soft and above all very elegant.
Harvesting and vinification of the 3 varieties separately. We start with a cold paste, directly to the press to make the minimum possible extraction of the skin, with a maximum of 3 hours of contact between the must and the skins. The first ones are selected to make the fermentation. Once it is finished, we blend the 3 wines for the second fermentation in bottle.
This is an ideal cava to drink as an aperitif and with a great variety of dishes, from croquettes, soft creamy cheeses, light white fish dishes, pasta, salads of red berries, carpaccios, to dishes made with cured sausages, white meats (veal, rabbit, milk fed lamb), poultry (quails, chicken wings), strong spiced and smoked food and a great variety of cakes. The fine mousse makes it refreshing and an ideal complement to help the digestion.
Grape varieties: Garnacha, Pinot noir y Trepat
Alcohol: 11.5º (%vol)
Total acidity (t.a.): 5.8-6 g/l
Sugar: 8 g/l
Aging: Mínimum of 9 months on their own lees