Xarel·Lo 50%, Macabeo 35 %, Parellada 15%
At least 12 months
After having fermented for the second time in bottle, bottles remain in the cellar for a minimum of 12 months at a temperature of between 12ºC and 16ºC. Once the cava is clean of yeasts that have made the second fermentation in the bottle, it comes in the dosage of the liquor of expedition with less than 3 gr./l, as it corresponds to the variety Brut Nature. After you cover the bottle with a natural cork stopper.
Color: straw Yellow with green reflections. Bubble fine and constant.
Nose: Subtle and expressive. Elegant, complex, with light notes of oak aging.
Mouth: Dry, equilibrati with a final long and persistent.
Degree of Alcohol: 12% vol
Total acidity: 6,3 gr/l (tartaric) Reducing Sugars: 2,2 gr/l. Pressure Carbonic: 5,6 bar
Vertical position of the bottle, in the shelter of the light and currents of air, at a temperature not exceeding 20ºC.
Ideal for grilled meats, iron, fish, and rice, as a drink or snack, at any time. Serve cold between 6ºC and 8ºC cooling it, little by little, in a bucket or in the bottom area of the refrigerator. Open the bottle some minutes before serving in a glass high glass thin and transparent (some kind of flute).
CUVÉE 1887 NATURE Brut Nature