VARIETIES
Macabeo, Parellada, Xarel·lo
ELABORATION
Selection and elaboration of the grapes separately. Low temperature fermentation to obtain a wine with the maximum aromas of the fruit itself. Subsequently, the second fermentation is done in the bottle for two years.
Service temperature: 6ºC
PAIRING
Fish rices, Mixed rice, Capon and Pularda, Quail and partridge, Rabbit and hare, Crustaceans, Cured sausages, Entrecote, T-bone steak and Sirloin, Nuts, Cured ham, Shell molluscs, Duck, White fish, ...
APPEARANCE
Brilliant, with considerable bubble shedding. Carbonic forms a persistent foam in the cup for a long time. Its color is straw yellow.
TO ROME
Intense. Tertiary aromas of second fermentation such as pastries combine with the aromas of first fermentation and give it its own character.
TASTE
Soft and silky, its carbonic gives it freshness and vivacity, maintaining its persistence in the mouth for a long time.
Macabeo, Parellada, Xarel·lo
ELABORATION
Selection and elaboration of the grapes separately. Low temperature fermentation to obtain a wine with the maximum aromas of the fruit itself. Subsequently, the second fermentation is done in the bottle for two years.
Service temperature: 6ºC
PAIRING
Fish rices, Mixed rice, Capon and Pularda, Quail and partridge, Rabbit and hare, Crustaceans, Cured sausages, Entrecote, T-bone steak and Sirloin, Nuts, Cured ham, Shell molluscs, Duck, White fish, ...
APPEARANCE
Brilliant, with considerable bubble shedding. Carbonic forms a persistent foam in the cup for a long time. Its color is straw yellow.
TO ROME
Intense. Tertiary aromas of second fermentation such as pastries combine with the aromas of first fermentation and give it its own character.
TASTE
Soft and silky, its carbonic gives it freshness and vivacity, maintaining its persistence in the mouth for a long time.