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cellar
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juan antonio pérez roura
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type
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sparkling wine, Brut Nature
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grapes
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Chardonnay, Xarel·lo
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region
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Cava
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vinification and ageing
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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.
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visual analysis
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Pale yellow wine with warm gold reflexions.
Slow, continuous bubbling and crown formation in appropriate glass.
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smell analysis
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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.
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taste analysis
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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.
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service temperature
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6 - 7ºC
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alcohol degree
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11.5 % Vol.
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price
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7,19 €
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quantity
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