Anna Blanc de Blancs 2 Bottles+2 Glasses 75cl.

Grapes: 70% Chardonnay, 15% Parellada, 7.5% Xarel·lo and 7.5% Macabeo.

We plan the optimal harvest time for each variety. After destemming and pressing the grapes, we obtain the musts, which ferment at a temperature between 15ºC and 17ºC. Once all the fermentations have been carried out and the wines stabilized, the assembly and subsequent printing are carried out following the traditional method. The bottles go to the underground cellars (at a temperature below 15ºC) where the second fermentation takes place followed by an aging period. In total, the wine will spend a minimum of 15 months in the cellars, after which stirring takes place (decanting the bottles to facilitate agglutination and subsequent removal of sediments) and disgorging, at which time the lees deposited after the second fermentation are extracted. Subsequently, a quantity of expedition liquor is dosed that will determine the residual sugar content of the cava. Finally, the bottle is permanently covered with a cork.

View:

In view, a bright yellow color with greenish reflections can be seen. With fine and persistent bubbles that form a continuous rosary.

Nose:

On the nose, citrus and tropical fruit notes are appreciated along with more complex aging aromas (toasted, brioche) that enrich the aromatic palette.

Mouth:

In the mouth it is creamy, broad and persistent. These characteristics help it to be very versatile, accompanying a wide gastronomic range.

Very gastronomic cava, it is a good ally to accompany a menu from start to finish: starters, sautéed vegetables, fish, shellfish, braised meats, desserts... and many more preparations.