Sparkling wine made from the red Monastrell grape variety. It comes from Mediterranean vineyards near the coast and valleys between low-lying mountain ranges. Ideal for producing wines full of energy, freshness, and elegance.
VINIFICATION
Produced within the Cava DO using the Champenoise Method. Second fermentation in the bottle in underground cellars at a constant temperature between 15° and 17°C, in contact with its mother yeasts for nearly two years. A cava with its own personality, without expedition liqueur, where only a minimum of natural residual sugar remains; this is Zero Dosage. Cava made using the Champenoise method, full of energy, freshness and elegance. Second fermentation in the bottle in underground cellars at a constant temperature of 15°C, in contact with the mother yeasts for about 2 years. A minimum of natural residual sugar, that is zero dosage.
TASTING NOTE
Salmon pink color, salty and dry on the palate, due to the proximity of the vineyard to the Mediterranean. Suggestive and delicate fine bubbles with balanced acidity and freshness. This cava has a unique personality, without adding expedition liquor and only contains a minimal amount of natural residual sugar, what is known as “Zero Dosage”. It is a perfect wine experience for those who love authentic sensations and fine, suggestive and delicate bubbles.
FOOD PAIRING
Pairs well with Veal, Japanese cuisine, Salmon fillets.
