Cava OH Brut
"Modern, fresh, bold"
Cava Designation of Origin.
Macabeo, Xarel·lo and Parellada.
PRODUCTION AND AGING
Using the traditional method (champenoise), a second fermentation takes place inside the bottle. The cava is aged for minimum 12 months in the cellar.
In terms of appearance, its colour is a pale yellow with a delicate, fine constant stream of bubbles.
On the nose, the intense floral and fruity aromas stand out, denoting youth.
On the palate, it is fruity, creamy, well balanced and persistent.
Ideal as an appetizer, for accompanying exquisite tapas and a perfect accompaniment for desserts and all types of dishes typical of Mediterranean cuisine. Optimal serving temperature 4°C-8°C.
Pressure: 6,7 atm – Alcohol content: 11.5% Vol. – Total acidity: 6 g/l – Total sugars: 11 g/l.
Award winner in “International Wine challenge 2014” (London).