Description
Nose of strawberry and ripe bing-cherry abound in the wonderful and fresh Rosé Cava. Bottle fermented to retain a fine bead yet balanced with ripe red fruit flavors and a richness that only Pinot Noir can impart.
Grapes are picked by hand and pressed very softly to preserve all the aromatic elements from the grapes. A short period of skin contact allows the pigment and aromatics from the red grape skins to lightly color the juice. The first fermentation is done very slowly without further skin maceration, during 25 days at a controlled, cool, temperature. The second fermentation is taking place in the bottle (Méthode Traditionnelle) as in the Champagne district of France. The cava is aged on the lees between 12 and 14 months to preserve the fresh delicate red fruits in the Rosé Cava.
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