Macabeo, Xarel·lo and Parellada.
Between 12 and 18 months in bottle.
The varieties that are used for the preparation of the base wine for cava are Macabeo, Xarel·lo and Parellada.
The harvest begins at the end of August with the Macabeo variety and ends at the beginning of October with the Parellada variety.
The collection of grapes is carried out manually in containers or boxes of 25 kg.,
From these grape varieties and through pneumatic presses, the must is obtained. The must is left at rest for 24 hours to precipitate the particles it contains. Once cleaned and defaced, the must is moved by varieties to the fermentation tanks.
The first fermentation takes place in stainless steel tanks at controlled temperature between 14 and 16°C.
In these tanks we sow our own selected yeasts, which come from the Freixenet collection., and the first fermentation begins. After the first fermentation, between 10 and 12 days, and after a series of trasiegos and treatments, the base wine is prepared for the blend and then bottled, where it will carry out the second fermentation in the bottle.
The oldest of the brand cavas and cava to the most classic style of Sant Sadurní. Cava made from the typical varieties of the region: Macabeo, Xarel·lo and Parellada, in a blend at equal percentages.
Pale straw yellow colour, medium-sized bubble with good carbonic detachment, light cord.
On nose predominant aromas of fresh youth, light floral aromas, citrus notes in harmony with the aromas of parenting media.
Fresh and dry in the mouth, where soft citrus notes are appreciated again, and subtle touches of aging appear. Good balance body-acidity-sugar.
Alkoholic grade: 11,50 %
Total acidity: 3,80 g/l
Dosage: less 3.00 g / l Brut Nature
BLANC DE BLANCS BRUT NATURE