AULA CAVA SEMI SECO
WINEMAKING
During the summer months the best Macabeo plots are identified. After an early harvest that guarantees the desired acidity, a gentle pressing is carried out to obtain the must that will ferment at a controlled temperature in stainless steeel tanks. After blending, the traditional method is followed, with a second fermentation in bottle where our cava gains body while resting on its lees in bottle for a minimum 9 months.
TASTING NOTES
Yellow with green notes, with small and long-lasting bubbles. Expressive, fresh and very varietal. Creamy, long and fruity.
ADDITIONAL INFORMATION
D.O.P. Cava
Allergens: Sulfites
FOOD MATCH
