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Smoky aromas and clean steely flavours. Fruity with notes of toasted brioche from the lees ageing, creamy and silky on the palate, balanced with a fine streak of acidity.
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Part of the Castillo Perelada group, a family-owned business based in Empurdán, the production of cava was extended to Vilafranca del Penedès following the purchase of the cava producer Olivella Ferrari, traditionally considered to be a model winery in terms of quality.
Clean and steely with fruity notes of toasted brioche
Paella, risotto or pair with tapas, nuts, cheeses and olives
Made from a blend of the three traditional Catalan grape varieties - Macabeo (45%), Xarel lo (25%) and Parellada (30%) and using the traditional method defined by D O Cava, secondary fermentation takes place in the bottle with twelve months on the lees before disgorging. With its 18 months to 2 years cellarage the cava acquires a good structure and elegant personality.
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