The grapes are harvested early to maintain naturally fresh, crisp acidity and are then fermented in temperature controlled stainless steel to maintain the optimum of bright fruit aromas. All of the grapes see cool pre-fermentation maceration prior to bleeding. There is no press wine used in the base. The base wines are then blended and bottled with a bit of yeast to age for 18 months on lees prior to disgorging. The dosage is made with the most neutral flavored liquor to allow the flavor of the original grapes to shine. Total residual sugar: 10 gm/liter.
(LYD01133S): Pale orange. Lively scents of fresh red berries, orange zest and rose are complemented by a hint of white pepper. The sappy, spicy and focused palate offers juicy raspberry and cherry flavors that firm up on the back half. Finishes on a subtly sweet note, with good cling and an echo of red berries. 2016-2018 Mediterranean Spain
International Wine Review
With scents of pomegranate and red watermelon,
this rosé Cava offers a bright, fruity drink with just enough residual sugar (10 g/l) to bring out the fruit but not taste sweet. Very good value. A blend of 90% Trepat and 10% Pinot Noir, spends 18 month on the lees. Issue 42 - May/June 2014