NET

Gross - Organic Agriculture

Type: Brut. Ecological CCPAE Certification

Varieties: 40% Xarel·lo, 30% Parellada, 20% Macabeu, 10% Chardonnay

Harvest year: 2019

Aging: Minimum 50 months in rime in contact with the yeasts.

Fermentation: Slow aging of the cold wine for 2-3 months in the bottle.

Analysis

% Alcohol: 11,9%

Math. Red.: 7.0 g/l

Total AC (Tart.): 5.6 g/l

pH: 2,99

Wine tasting

With good release of very fine bubbles, it is yellow with greenish notes. On the nose it is very fruity: notes of apple and peach and tropical fruits, pineapple and citrus. On the palate it is dry and fresh, harmonizing very well the slightly acidic sensations, with the sugar hair of the bruts. Slight notes of aging of a Gran Reserva, with a lot of breadth of the mouth and well balanced. The final sensations persist over time.

Conservation and consumption recommendations

Store in the same position as when served, in a cool, dry place away from light. Serve at 5-8ºC depending on the season and personal taste.

Gastronomy

As a Reserva cava, it can be enjoyed on any occasion. Imagine an aperitif of Iberian ham, some oysters, then some prawns, passing through some quail eggs with foie, monkfish with a bed of bacon, some very fine cuts of beef and finishing with some Santa Teresa toast. All perfectly paired with this brut. Or if not, with some good Galician octopus tapas, or some good canapés. And if not, alone, with good company.