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Cava

Marqués de Cáceres

D.O. Cava

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Varieties

Xarel.lo, Macabeo and Parellada

Winemaker

María Gallup

Graduation / Service

11,5% vol. / 6º C

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Fine bubbles

Well-rounded moments

Pale straw colour revived by fine bubbles.

Bouquet of brioches with a hint of apples and white flowers.

Dry and balanced in the mouth with good length intensified by its fine bubbles.

Vineyards and soils

25+ years old, located in the Penedés area. 100-400m above sea level. Clay and limestone soil.

Harvest

The grapes from the 3 local varieties are selected from different vineyards and hand-harvested between 25th August and 25th September.

Vinification

The grapes are chilled to 10ºC and gently pressed to obtain only the free- run juice. Cold treatment is used to drain and clean the must with no added clarifying agents. The must from each variety is fermented separately at controlled temperatures of 15-17ºC during 15 days.

Bottling

Once the final blend from the base wines has been defined, the wine is bottled with the “liqueur de tirage”.

Ageing in bottle

The second fermentation takes place in an underground cellar, followed by a period of ageing in contact with the lees. The wine spends at least 11 months in the winery; enough time to acquire a correct balance of fruit (from the grapes), richness (from the lees) and a perfect integration of the bubbles (from cellaring).