Nº11 Rose Cava Brut

Once the grapes arrive at the winery, they are cooled down, separating only the free-run juice (30-40% yield) and avoiding any type of skin maceration. After naturally settling for about 12 hours, it is fermented at a temperature of 16ºC. Following fermentation, there are about 60 days of daily lees stirring, providing aromatic and gustatory complexity, leading to the final blending. In January, the bottling process takes place, with careful yeast management in the base of the tank, to promote and enhance fresh notes during aging. After the first 6 months of aging, we perform riddling of the bottles to suspend the lees and conclude with 12 months of aging.

ude pink cava with brilliant highlights. Its aroma stands out with forest fruits such as raspberries and blueberries, providing a great freshness that is complemented by delicate floral notes of orchids, giving it a sweeter and more subtle touch. On the palate, it presents a very fine, persistent, and elegant bubble that integrates perfectly with the acidity, resulting in an exotic and delicate aftertaste.