Cava Denomination of Origin
EL CAVA DE CHOZAS CARRASCAL
Chardonnay and Macabeo.
Each variety is harvested and processed separately. The harvest takes place between 6 and 9 am during the last two weeks of August. Cold-skin maceration by hyper-reducing each variety for 24 hours at a low temperature. The free-run must is then separated from the press must.
The musts are slightly cleaned at a low temperature. The fermentation process is performed at a temperature below 18 ºC. After the alcohol fermentation, between a 15% and a 20% of the wine is left to age for two months in two-year-old French oak barrels with a capacity of 220 litres. Two batônage are performed every week.
In mid-December the Chardonnay and Macabeo musts are blended resulting in a base sparking wine with less than 11.5% alcohol by volume. In the month of January, right before the bottling, sugar and yeasts are added to the base wine, so that a second fermentation can take place inside the bottle).
Only after 15 months the cava is degorged without adding more sugar. The result is a sparkling wine Cava Brut Nature Reserva.
Region: Cava Denomination of Origin
Colour: Straw yellow colour with gold reflections. Clean and bright. Thin and persistent bubbles.
Nose: Intense, fruity and subtle. The aroma recalls apples, apricots and tropical fruits. Subtle hints of magnolia flowers, toasted and crème patisserie.
Palate: Fresh and bulky. Good structure, thin bubble and well integrated. Balanced, persistent and elegant acidity.
To appreciate the full potential of this wine we recommend serving it at a temperature of around 6-8°C.
It is the perfect Cava for snacks, starters and light meals due to its structure, acidity and residual sugar. It matches perfectly with white fish dishes such as hake, sole, monkfish, cod, turbot, conger and sea bass. It can also pair well with shellfish, white meat dishes, cold meat with spices, Iberian ham, sheep milk cheese and foie grass.
Wine tasting glass: Flute.
Food & wine pairings:
It pairs well with:
Suquet de Peix
Lobster with capers and asparagus
Salmon en papillote