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
Eudald Massana Noya
Traditional method. Second fermentation in bottle.
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.
Seafood and fish dishes, fideuas, Asian haute cuisine, white meats and chocolate desserts.