Cava Nature Mil·lèssima

Cava Designation of Origin.

Macabeo, Xarel·lo and Parellada.

Using the traditional (champenoise) method, it is fermented for a second time in the bottle and later matured for 30 months in the cellar

In terms of appearance, its colour is a pale yellow with a fine constant stream of bubbles.

On the nose, it has a good aromatic intensity (yeast, herb, bitter, almond) on a white fruit background.

On the palate, it is dry, creamy, well balanced and persistent, with a powerful and pleasant finish.

Ideal as an appetizer and a perfect accompaniment for dishes and desserts. Optimal serving temperature 4°C-8°C.

Pressure: 6 atm – Alcohol content: 11,50 (%Vol.) – Total acidity (a.t.): 5,8 g/l – Total sugars: 3 g/l.

Award winner in “Monde Selection 2015” (Belgium).