Can Xa Cava Brut

Harvested fruit is chilled quickly and pressed in an effort to avoid oxidation. Second fermentation occurs in bottle in the cool subterranean caves. Aged for 9 months before disgorgement. Dosed to 9 g/L residual sugar. In this traditional Brut, Xarel·lo offers the foundational structure for aging, Macabeo lends elegance with delicate bitter notes, and Parellada connects the elements with its refreshing, citric acidity. Exhibits a pale-gold aspect, fine bubbles, and a nose of citrus and white fruit. 

Appellation: Cava
Region: Catalonia
Country: Spain 
Raw Materials: Xarel-lo, Macabeo, Parellada