Cava Reserva Especial Brut

The Macabeo and Chardonnay plots are selected according to freshness and future long ageing potential criteria. Each variety is elaborated separately. Once in the cellar and after a second selection of bunches, we make a 3 hour cold maceration followed by a gentle press (50% run off). Must is natural decanted and racked off into a low temperature fermentation to respect all its aromatic potential. Part of the base wine is transferred to French oak barrel for as long as it is considered in order to provide a fine touch and complexity to the future coupage of the base wine. Second fermentation and ageing takes place in our underground cellar at a low and constant temperature for 24 months.

Light yellow colour with fine and integrated bubbles. Great complex bouquet with pastry reminiscence and fresh hints of white fruit, toasty and vanilla aftertaste. A rounded, velvety feeling in the palate, good volume and balanced fizz. A long, creamy and elegant finish.