Elaborated only with the fraction of flower must, Essential is fermented in stainless steel tanks and select a specific yeast which favours the expression of the varietal aromas during the first fermentation. Base wine is bottled for the second fermentation and aging on Lees following the most rigorous traditional method. Its maturing in cellars is more than 15 months, with the aim of preserving to the maximum the primary aromas of the xarel·lo and show fine breeding notes that provide complexity and finesse. The result is a cava Brut reserve of 12.5% vol. with great potential and character.
Yellow in colour with greenish notes, constant Rosary of fine carbon. Subtle sensations that are recognized fresh balsamic notes of fennel, touches of Mediterranean aromatic mata, Rosemary and thyme, along with delicate white-fleshed fruit. An elegant sense of fine yeast gives the nuance of complexity. In the mouth it expresses freshness, kindness and a soft feeling of creaminess, brisk with good fruit sensations between light notes of fine pastries, tour accompanied by a good, balanced acidity medio-largo. Fresh, light and lively finish.
Appetizers, rice dishes of fish, birds, roasted white meats, Jamón Ibérico de bellota, grilled seafood, seafood raw, light cakes (mousses), Bluefish, whitefish baked desserts of dried fruit, puff pastry desserts.