BARCAVA

DO CAVA

 

HARVSET: In 2 stages. Macabeo in the first fortnight of September and Parellada within the first fortnight of October.

FIRST PRESENTATION AND VINIFICATION: Soft pressing of the grapes to obtain 50% of the must (flower must). Static decanting and controlled fer- mentation between 16oC and 18oC for 20 days to fully develop the primary aroma of the grapes.

SECOND FERMENTATION: It takes place in the bottle for 40 days at a tem- perature of 16oC and final ageing from one and a half year to two years. Residual sugar: max. 1 gr. per litre.

BLEND: Macabeo 30%, Xarel.lo 30% and Parellada 40%.

ALCOHOL: 11,5%

 

TASTE NOTES:

 

COLOUR: Straw yellow with golden tones, shiny. Fine and plentiful bubble with vertical loosening and a well shaped crown.

AROMA: Pleasant. Fruity with feelings of a long ageing in bottle. TASTE: Very pleasant and dry. Delicate in the mouth. Long clean finish.

TASTE: Very pleasant and dry. Delicate in the mouth. Long clean finish.

BARCAVA

DO CAVA

 

HARVSET: In 2 stages. Macabeo in the first fortnight of September and Parellada within the first fortnight of October.

FIRST PRESENTATION AND VINIFICATION: Soft pressing of the grapes to obtain 50% of the must (flower must). Static decanting and controlled fer- mentation between 16oC and 18oC for 20 days to fully develop the primary aroma of the grapes.

SECOND FERMENTATION: It takes place in the bottle for 40 days at a tem- perature of 16oC and final ageing from one and a half year to two years. Residual sugar: max. 1 gr. per litre.

BLEND: Macabeo 30%, Xarel.lo 30% and Parellada 40%.

ALCOHOL: 11,5%

 

TASTE NOTES:

 

COLOUR: Straw yellow with golden tones, shiny. Fine and plentiful bubble with vertical loosening and a well shaped crown.

AROMA: Pleasant. Fruity with feelings of a long ageing in bottle. TASTE: Very pleasant and dry. Delicate in the mouth. Long clean finish.

TASTE: Very pleasant and dry. Delicate in the mouth. Long clean finish.