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Cava elaborated without sulphites added from Xarel•lo and Macabeu grapes, from the flattest vineyards that surround the farm; gravy, sandy and fresh lands that give us a special acidity to obtain a very special cava.
Variety: Xarel•lo (60%) Macabeu (40%)
Terrer: own vineyards of organic and biodynamic agriculture located in Subirats
Aging: aged in the cava during 18 to 20 months
D.o.: cava
| Weight | 1.5 kg |
|---|---|
| Producer | Eudald Massana Noya |
| Origin | Penedés (Spain) |
| Grapes | Macabeu, Xarel.lo |
| Alcohol Content | 11,5% |
| Vinification | Traditional method. Second fermentation in bottle. |
| Tasting note | Of elegant and fine bubble, with floral aromas. in mouth we find a balanced acidity, with white fruit tastes and notes of finished toast bread. |
| Food pairing | Seafood and fish dishes, fideuas, Asian haute cuisine, white meats and chocolate desserts. |
Danique (verified owner) –
Normally not the biggest cava fan, but loved this one! Delicate bubbels, fresh and fruity