Macabeo, Parellada and Xarel·lo.
The grape varieties used to make the base wine for this cava were: Macabeo, Xarel·lo and Parellada.
Pneumatic presses were used to extract the must from these grape varieties, taking only the free run juice, but using no pressure within the press. The must was left to rest for 24 hours to decant its solid matter, and was then transferred to stainless steel tanks for a temperature controlled fermentation, using our own selected yeast strains.
The fermentation lasted between 10 and 12 days, and once complete, the young wines were racked and conditioned separately, by variety, and prepared for the final blend and bottling, followed by the subsequent secondary fermentation in bottle.
This is a high quality cava, much appreciated by lovers of unsweetened cavas, for its optimal degree of ageing, and the balance achieved between acidity and body.
Pale yellow in colour, with some touches of green.
There is a fine, abundant, persistent mousse, which rises quickly in the glass to form a good crown.
The nose is refreshing and appealing, with fruity notes aromas of white fruit (apple, pear) and a nice citrus backdrop (lemon)..
A Brut Nature Cava, lively in mouth with a well integrated fizz, a broad range of flavours and well balanced, that deliver a pleasingly long finish.
Alcohol: 12,00% vol
Total acidity: 3,55 g/l
No dosage: (residual sugar<3g/l )
Freixenet Vintage Brut Nature Reserva