CAVA BRUT NATURE OAK FERMENTED
XAREL•LO: La Pedrera
CHARDONNAY: El Parany
Method ‘Champenoise’ – First fermentation in new French oak barrels
Nose: Rich variety of subtle scents of grape and white fruit (lemon, apple) framed by soft and agreeable smoked.
Palate: Body and freshness mixed with light smoky and toasty scents from the barrel. It is creamy and full-bodied in aromas (grapefruit, lemon skin), fine and delicate sparkles which softly awake the senses. It is its attractive and personalized taste.
It is excellent with risotto.
Starters as: cheese croquettes and starters with milky touches (cheese vol-au-vent, cheese, cheese crepes), smoked.
Lukewarm salads, seafood or foie
Seafood (only big pieces example: griddled lobster)
Raw and marinated fishes
Baked white fish with Dutch sauce or nuts (sole with almonds sauce)
Vegetables hot cream.
2014 – Catavinum World Wine&Spirits Competition (Spain): Gold medal
2009 – Premis Zarcillo (Spain): Silver medal