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CAVA BRUT RESERVA NAVERAN
- The magazine 'Mi Vino', November
1998 "Best Cava". |
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| Composition: | Macabeu 30%, Xarel·ló 50% and Parellada 20%. | |
| Elaboration process: | The three varieties are harvested, crushed and fermented separately in stainless steel tanks at a low temperature, coupage in November, tirage and second fermentation in the bottle typical of the 'Méthode Champenoise' for a minimum period of two years before the aclarado, degüelle, corking and labelling that takes place before it reaches the customer. | |
| Colour: | Very pale, brilliant yellow. | |
| Nose: | Pleasant first impression, fine light aromas, secondary aromas and those associated with ageing in the bottle, fruity and floral. | |
| Taste: | An exquisite, mouthfilling brut. Full, dry and fresh at the same time. Balanced acidity and an elegant, fruity aftertaste with a long finish. | |
| Overall: | Well balanced, with a pleasant aftertaste and long finish. | |
| Consumption: |
Suitable as an accompaniment for all types
of food. |
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PRICE: 850 ptas. / 5.11
€
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