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The harvest
Starts at the end of August and extends till the end of October. It is usually carried out manually and the grapes are transported to the winemaking cellar in boxes containing 25-30 kgs or in small stainless steel trailers when the vineyard is close to the cellar.
Vinification
Grapes are harvested at night to avoid high temperatures and premature fermentations. They are quickly transported to the winemaking cellar and refrigerated at 15ºC. The must is obtained by pressing the grapes lightly, so it does not contain tannic materials nor too much colour that confer sourness to the wine. Once the must has been filtrated, yeasts are added to the base wine to start the fermentation process at a constant 16ºC to preserve its primary aromas. For the second fermentation, the bottles are stored in underground cellars at a constant 15º-17ºC where the wine is in contact with the lees.
The ageing
This Cava spends a minimum of 12 months in the bottle. After this period, sediments are decanted naturally and removed with a minimum loss of sparkling wine and expedition liqueur isadded.
Tasting notes
Colour: Attractive, pale cherry-red colour. Fine and persistent bubbles.
Nose: Good intensity with clean aromas of ripe fruit.
Palate: Fresh, fruity, pleasant, with good structure, medium intensity and delicate red fruit on the finish.
Food pairing: This sparkling wine is perfect as an aperitif as well as an accompaniment for salads, rice, seafood and light fish dishes.