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CAVA ROURA BRUT NATURE
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juan antonio pérez roura
sparkling wine, Brut Nature
Chardonnay, Xarel·lo
Cava
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Must is made by direct pressing of de-stemmed grapes.
Static debourbage and must fermentation at a temperature of 16ºC
Bottle fermented at 16ºC
Minimum ageing of 24 months in cellar.
Pale yellow wine with warm gold reflexions.
Slow, continuous bubbling and crown formation in appropriate glass.
Intense and long lasting aromas from its ageing, recalling cake shops and dried fruits, with such a variety of shades that bring slight smells of apricot and peach jellies.
A slight spritz is felt on the palate due to the integrated fizz which makes it more palatable.
Mild taste on the palate with slight flavour of dried fruits; marked after taste and with long persistence.
6 - 7ºC
11.5 % Vol.
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