Cava Real Tesoro BRUT

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Alcohol by volume:  11.50°

Allergens: Traditional bottle fermentation

Format: 750 cc.

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Observations

We plan the optimum moment for harvesting each grape variety. After destemming and pressing the grapes we obtain the must. We add selected yeast and the must ferments at a temperature of between 15° and 17°C. Once the fermentation process is complete, and the wines are stabilised, blending takes place and the resulting wine is bottled together with the 'licor de tiraje' (a mixture of sugar and yeast). The bottles are stored in underground cellars (at a constant temperature of 17°C) where a second fermentation occurs followed by a period of ageing in contact with yeast lees. After this ageing period the riddling takes place (rotating the bottles to facilitate the agglutination and subsequent elimination of sediment) and disgorging, when the deposits of the second fermentation are extracted and the 'licor de expedición' is added, a process which determines how sweet or dry the wine will be, in this case 8 g/l sugar for a dry wine. Finally the definitive cork is inserted. *Produced from the best Macabeo, Xerel-lo and Parellada grapes *Pale straw yellow, clean and brilliant. Fine bubbles with continuous bead and a persistent mousse. It has delicate aromas of tropical fruit such as pineapple and citrus such as grapefruit and lime. On the palate it is soft with elegant citrus notes, well balanced and refreshing. *Serve at between 6° - 8°C. It is an ideal aperitif and goes well with all kinds of seafood, sushi, sashimi or lightly spiced carpaccio.