| CULTIVATION | |||
| Region: | Alt Penedès. |
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| Guarantee of Origin : | Cava. |
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| Altitude and wineyard plantation : | From 200 m (Macabeo) to 700 m (Parellada). |
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| Varieties: | Macabeo, Xarel.lo and Parellada. |
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| Harvest's period : | Beginning with Macabeo and Xarel·lo on first and mid of September, finishing the month with Parellada. |
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| WINE BASE ELABORATION | |||
| Softening: | No. |
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| Pressing: | Soft pressing. Attained maximum pressure 0.5 kg/cm2. |
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| Settling: | Static. |
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| Fermentation: | Sustained until exhausts sugar, in 15- 16ºC. |
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| Wine Base Coupage: | 40% Macabeo, 40% Xarel.lo and 20% Parellada. |
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| BOTTLING CAVA | |||
| Dates edition: | Along 2.006 | ||
| Type of yeast: | Saccharomyces Cerevisae Bayanus Select. | ||
| Fermentation temperature: | Cellar which rests the bottles, between 13ºC to 15ºC. |
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| 2nd fermentation duration: | About 1 month. | ||
| Aging inside the cellar: | From 24 to 36 months. | ||
Operations: |
Annual stirred up to favouring the contact of the yeast with cava. |
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| Poitening bottle: | In Girapalets (turn pallet), in 48 hours; Movements of rotating, rolling and rise. |
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| Sugar's action: | 3 gr./l. In liquor of expedition. | ||
| Optimum conditions consume | |||
Maximum time of guard(keeper) from their putting in sale: A year maximum. Serve temperature: from 6 to 8ºC . |
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| Testing Note | |||
Straw, with golden reflections(reflexes). Abundant bubbles that generate multiple rosaries and wreath, intense nose, pastry shop and dried fruits, with notes of apple green. In the mouth, soft and agreeable step, with integrated acidity. |
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| Analytic | |||
| Alcoholic degree: | 11.7% Vol | ||
| Total Acidity (expressed tartaric acid): | 6.4gr/l | ||
| Pressure CO2: | 5.5 Kg/cm2 | ||
| Reducting sugar: | Around de 3.75 gr/l | ||
| Volatile acid (expressed in acetic acid): | 0.25 gr/l | ||
| Non reducing dry stract: | 18.5 gr/l | ||
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