Reserva. Second fermentation in the same 37.5 cl bottle. Minimum ageing 24 months.

37,5 cl

Analysis:

Alcohol content: 11,45%
Total acidity (tartaric): 6,20 gr/L.
Residual sugar: 0,60 gr/L.
Dry extract: 15,90 gr/L.

Macabeu 40%, Xarel·lo 30% and Parellada 30%. Old vines over 30 years of age. Limited yield and strong concentration of aromas.

Between 7º and 8ºC

• Harvest: By hand. September.
• Vinification: Specially blended using traditional slow fermentation in stainless steel tanks at 14ºC.
• Appearance: Clean and bright, pale straw colour with green hues. Abundant small bubbles with well-developed bead and crown.
• Aroma: Clean and natural, white fruit aromas such as apple are deepened with a delicate and complex bouquet of freshly-baked bread, brioche and nuts.
• Finish: Dry and glyceryl, the finish is in perfect harmony with the patisserie aromas.
• Food pairing: Ideal as an aperitif.Goes well with fish and seafood, oysters, caviar and top-quality acorn-fed Iberian ham.

• Anuario de Vinos Ed. El País 2008: 3/5 racimos
• Guía Gourmets 2008: Seleccionado