BARREL FERMENTED BRUT NATURE
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Grapes
Parellada, Viura, Xarel·lo
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Cellar
1+1=3 (D.O.CAVA, D.O.PENEDÈS AND D.O.CATALUNYA)
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Harvest
The harvest is in late August and late September. The circulation during the month of April.
The Xarel.lo comes from our vineyard La Pedrera which is 350 feet tall. Vineyards.
The Chardonnay comes from our vineyard that is the trap to 230 meters. Vineyards.
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Elaboration
The white must has fermented in new French oak casks and aging with lees for 6 months.
The main function of the barrel fermentation is to obtain structured & elegant base wines with nuances of wood which harmonize in the palate and later on give a creamy texture and a wide range of aromas.
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Aging
30 months minimum
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Tasting
Nose: Rich variety of subtle scents of grape and white fruit (lemon, apple) framed by soft and agreeable smoked.
Palate: Body and freshness mixed with light smoky and toasty scents from the barrel. It is creamy and full-bodied in aromas (grapefruit, lemon skin), fine and delicate sparkles which softly awake the senses. It is its attractive and personalized taste
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Gastronomy
It is excellent with risotto.
Starters as: cheese croquettes and starters with milky touches (cheese vol-au-vent, cheese, cheese crepes), smoked.
Lukewarm salads, seafood or foie
Seafood (only big pieces example: griddled lobster)
Raw and marinated fishes
Baked white fish with Dutch sauce or nuts (sole with almonds sauce)
Seafood rice
Vegetables hot cream
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Temperature
Recommended temperature: 6-8ºC
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