
Trepat / Pinot noir

DO Cava

18 – 24 months in bottle

Calcareous clay soil

Alcohol %: 12,5

Sustainable agriculture
Winemaking and aging
The grapes are fermented very slowly at low temperatures, in stainless steel tanks to ensure the aromatic wine base. The second fermentation, in bottle, is carried out following the traditional method and, after disgorging, the cava remains in the bottle for 18 to 24 months.
Tasting note
Intense and balanced. Full, flavourful, fresh and with well-balanced carbonic. Lingering aftertaste in the mouth. Hints of nuts and yeast. Excellent harmony between alcohol and acidity.
Type of vine
Mix of local varieties.