Deep, creamy and extremely elegant sparkling wine: aged in stacks 10 years.
\nWhen we were little, we made cava\/sparkling wines just like our great-grandfathers did at the wine farm, called l’Almirall de Figuerola.
\nVariety and age of the vine: 70% Xarel\u00b7lo 45-year-old vine in sandy, deep soil, rich in calcium carbonate and a slightly basic PH.
\n15% Macabeu 35-year-old vine in loamy clay soil rich in calcium carbonate and magnesium.
\n15% Parellada 20-year-old vine in calcareous clay soil poor in organic matter.
\nUnfiltered wine. Limited Production of 750 Bottles.<\/p>\n
Manual harvest in 15 kg boxes. Tasting notes: Deep, creamy and extremely elegant sparkling wine: aged in stacks […]<\/p>\n","protected":false},"featured_media":2541,"template":"","meta":[],"product_brand":[],"product_cat":[190],"product_tag":[],"class_list":["post-2544","product","type-product","status-publish","has-post-thumbnail","product_cat-el-jardi-dels-sentits-en","first","instock","shipping-taxable","purchasable","product-type-simple"],"yoast_head":"\n
\nFermentation: spontaneous with native yeasts in stainless steel at 12\u00baC.
\nFermentation in oak barrel: 10% of the Xarel\u00b7lo has fermented in bota, just as the great-grandfathers did, to give more structure, complexity and balsamic touches that give this sparkling
\nvery long upbringing.
\nAging on lees with battonage in autumn: the blending of the 3 varieties is done once fermentation is complete. We process the lees of Xarel\u00b7lo and Macabeu with battonage to refine the acidity of these base wines and prepare the wine for foaming.
\nClarification and Filtration: this wine has not been clarified or filtered, but we do let it spend the cold winter in the open because it will be destined for a second fermentation in the bottle: Classic Method or Champenoise.
\n2nd Fermentation: in the bottle the yeasts called Saccharomyces cerevisiae bayannus<\/em> convert the sugars into carbon dioxide, about 6 atmospheres of CO2 bubbles are sequestered inside the wine at the end of the fermentation forming the appreciated foam.<\/p>\n
\nVery fine bubbles enhance the tranquility with which the bottle has remained in the cellar for 10 years. The quality of the grapes and the 10 years of aging are the key to the finesse and creaminess of this sparkling wine.
\nAromas of white flower, ripe apple, citrus and quince bring a sense of freshness and at the same time complexity of aromas.
\nIn the mouth, the fineness of the foam caresses the palate, awakening the taste buds. Structured like a calm but fresh and dynamic wine, this cava gives us great breadth and balance on the palate, apart from extreme elegance.<\/p>\n","protected":false},"excerpt":{"rendered":"