El Cava Chozas Carrascal-Brut Nature Reserva

VINIFICATION

Mechanical harvesting of each variety separately using grape sheller, avoiding crushing. The harvest starts before 4:00 am seizing the lowest temperatures and starting with the grape varieties for cava at the end of august.

Maceration of each variety during 4 hours in low temperatures. Separation of the free-running must from the pressed must, using only the best quality wine. Light static racked with cooling system. The Alcoholic fermentation takes place in stainless steel tanks, starting it at 14-15 ºC, up to 21ºC during the whole process.

GRAPES VARIETIES

Chardonnay y Macabeo.

SENSORY ANALYSIS

Medium amber with gold tones, limpid and bright. Well-integrated fine bubbles.
Intense aromas with some yeast aromas, with pronounced owery and ripped white fruit scents. Hints of apple and apricot. We can also perceive subtle aromas of smoked, mineral and nuts.
Fresh, rich, structured, smooth, creamy and mouth-lling. Fine bubbles. Medium acidity and chalky minerality

RECOMMENDATIONS

Serving temperature: approximately 7º-10º.
We recommended drinking it fresh, but not too cold. It is a Cava with fruity aromas, soft texture and perfect for pairing with food.

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