The Cava Brut Reserva is made from the traditional Cava varieties Xarel.lo, Parellada, and Macabeo, plus the addition of Chardonnay to add an element of texture and fruit to the final wine. After harvest, each grape’s must goes through primary fermentation separately in stainless steel before being bottled together with a small dosage (7 g/l) for a second fermentation in bottle. These bottles then rest for at least 20 months before disgorgement and release to the market. This Cava is bright straw yellow with small persistent bubbles, and fragrant with citrus fruits and apples on the nose. The palate is very fresh and crisp with a lovely texture and acidity, with apple fruit and earthy tones from the dose of estate Xarel.lo.
