coupage of the grape varieties Trepat
(80%) and Monastrell
(20%). Using the traditional method defined by D O 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 meat.
to see the latest
Fiche Technique for this wine.
NEW! Click on the grape
varieties for more information.