Alsina & Sarda Cava
40% Macabeu, 40% Xarel·lo, 20% Parellada.
Extraction of the free-run juice with light pressing, followed by fermentation at low temperature in stainless steel tanks. Second fermentation in the bottle with ageing for 20-24
Greenish in colour with some yellow overtones, lively bubbles and crown formation. On the nose white and citrus fruit stand out, with nuances of sweet buns and fresh yeast. In the mouth fresh and balanced.