Xarel·lo 40%, Chardonnay 25%, Macabeo 20% and Parellada 15%
At least 15 months
The bottles are kept in the cave at least 15 months at a temperature between 12ºC and 16ºC. The contact of the base wine with the yeast during this time gives the cava a unique personality and the category of Reserva.
Once the cava is free of the yeast responsible for the second fermentation, we add expedition liqueur containing less than 12gr/l sugar, since it is a Brut.
For the range PANOT, we use a expedition liqueur made basically from a coupage of wines aged in Allier oak barrels. Then the bottle is closed with a natural cork.
Color: Straw yellow with golden reflex, thin & small bubbles which rise in rosary to create a crown.
Nose: In nose it is expressive and intense. Green apple & citric aromas, with a slight floral background.
Mouth: In the mouth it is intense and fruity, with good acidity that makes it very fresh and cheerful. Fruit aroma with shades of green apple, grapefruit and a herbaceous notes. In conjunction of toasted bread and dried fruit of his own upbringing in the cellar.
Ideal to accompany white meats, fishes, seafood, foie or as the perfect aperitif at any time. Not recommended to drink with extremely sweet desserts. Serve cold between 6ºC and 8ºC. Cool it slowly in an ice bucket or at the lowest shelf of the fridge. Use fine transparent tall glass.
Alcohol: 11,50% vol
Total acidity: 5,8 gr/l (tartaric) Sugar: 8 gr/l
Carbonic pressure: 5,5 bar
Keep the bottle standing vertically avoiding direct light and air draughts, at a temperature not higher than 20ºC.
CUVÉE PANOT RESERVA Brut