Vinification:The de-stemmed grapes undergo cold soak for several hours in order to maximize the primary aromas. Fermentation takes place in stainless steel tanks at a very low temperature between 12 -14 ºC for several days. The coupage wine obtained undergoes 2nd fermentation in the bottle according to the traditional “Méthode Champenoise”. We employ a strain of yeast which increases mannoprotein content in the cava in order to achieve velvety and creamy mouth feel. The cava ages in the silence of cellar on its lees. Bottle ageing between 12 -15 months,
Tasting:
Fresh notes exalting the youth of this cava. Powerful citric touches as grapefruit and bergamot, combined with reminiscences of white
flowers as lily & orange blossom. Fresh, with excellent balance of acidity and sweetness. On the palate is rich, with floral undertones and flavours of creamy pastries. Long and persistent after-taste.
Award:2019 & 2021 Catavinum World Wine & Spirits Competition : Gold Medal