Becquer Cava Nature Cava

The flower must obtained with a soft pressing, will be used to make our cavas. The must will undergo the first fermentation in stainless steel tanks at a low temperature of 14ºC. At the beginning of spring, once the wine is cleaned, it will make the second fermentation inside the bottle remaining in aging for at least 36 months.

Lemon yellow with steely reflections. Fine bubble that forms a small rosary of slow evolution.

Great intensity of pleasant aromas of the variety and aging in the bottle, discover fruity aromas (apple).

Pleasant in the mouth, with a soft attack of acidity and a very well integrated bubble, with a light step and a good final impression. Aftertaste to apple.

Hot and cold starters, oysters, hunting, fresh foie gras, caviar. It accompanies most dishes very well as long as there are no very strong condiments such as paprika.