Freixenet Cuvee D.S. Cava

The harvest begins in late August with the Macabeo variety and ends in early October with the Parellada variety. The grape harvest is done manually in 25 kg containers or boxes. From these grape varieties and by means of pneumatic presses, the must is obtained, taking advantage for this cava only of the flower must, obtained without press pressure. The must is left to rest for 24 hours in order to precipitate the particles it contains. Once the must is cleaned and racked, it is transferred by variety to the fermentation tanks. The first fermentation takes place in stainless steel tanks at a controlled temperature between 14 and 16 ºC. In these deposits, the planting of its own selected yeasts is carried out, which come from the Freixenet collection and the first fermentation begins. Once the first fermentation is finished, between 15-20 days and after a series of racking and treatments, the base wine is prepared for blending and subsequent bottling, where it will carry out the second fermentation in the bottle.

Cava of golden yellow and bright color with fine and persistent bubbles, marking a good crown. On the nose, the powerful aromas of aging stand out, soft aromas of ripe fruits (compotes and jams), hints of bakery, honey, light toasted very pleasant undertones.

5º a 7ºC