Xarel·lo 40%, Chardonnay 25%, Macabeo 20% and Parellada 15%
At least 12 months
After the second fermentation that takes place in the bottles, the bottles are kept in the cave at least 12 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.
Once the cava is free of the yeast responsible for the second fermentation, we add expedition liqueur . For the range PANOT, we use a expedition liqueur made basically from a coupage of wines aged in Allier oak barrels. Finally, the bottle is closed with a natural cork.
Color: Straw yellow in color with greenish tints it boasts well-defined bubbles with a lasting presence.
Nose: This wine has a subtle, complex bouquet with aromas of green apple, grapefruit and a character which denotes its careful ageing.
Mouth: Balanced and fresh on the palate, it has a long, pleasant and enduring taste.
Ideal as an aperitif at any time, it also combines well with starters, fish, barbecues, stews and casseroles, and for desserts which are not too sweet. 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: 11,5% vol.
Total Acidity: 5,8 gr/l. (tartaric) Sugar: 2,5 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 Brut Nature