coupage of the grape varieties Trepat
(80%) and Monastrell
(20%). Using the traditional method defined by the D O Cava,
secondary fermentation takes place in the bottle with twelve
months on the lees before disgorging. Graduation 11.5% by Vol. Residual sugar 10gr/l. This pleasant Brut Rosado
cava has an elegant, brilliant, pale raspberry colour, and
a fine bead. Delicate, well developed summer fruit aromas,
light, fresh and floral fruitiness on the palate with a dry
finish. Recommended as an aperitif, or with fish and meat.
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