Roxanne 2023 - Cava Blanco

Organic. Skin maceration of each variety for a maximum of 8 hours at low temperature. Separation of the free-run juice from the press juice. Gentle static settling at low temperature. Fermentation between 15 and 20°C. Aging in stainless steel tanks for 3-4 months. Aging on lees for 2-3 months. Bottling in January. Disgorgement after a minimum of 9 months of aging on the lees in underground cellars, with the addition of sugar, obtaining 10 g/l, thus resulting in a brut cava.

Straw yellow with golden highlights. Clean and bright. Fine, persistent bubbles. Intense, fruity, and delicate, with hints of apple, apricot, and tropical fruits. Subtle nuances of magnolia blossom, toast, and pastry cream. Fresh and full-bodied. Good structure, fine and well-integrated bubbles. Balanced, persistent, and elegant acidity.

Vineyard at altitude (750-840m). Between 2-4 kg per plant. Mechanized harvest. Night harvest.

Mediterranean