Made from a
coupage of Trepat (60%), Garnacha
(20%) and Pinot Noir
(20%). Using the traditional method defined by DO Cava,
secondary fermentation takes place in the bottle with twelve
months on the lees before disgorging. 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 veal.
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