Pale straw yellow in colour. Exceptionally clear aromas of peaches and apricots, with touches of freshly-baked bread. Luscious, well-balanced palate. Excellent as an aperitif or with food. Serve at 6 to 8ºC.
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Wine maker notes
The grapes are hand picked into small crates, and then taken to the winery where they are pressed. Each grape variety is fermented at around 16 to 18ºC to produce the base wine. A blend is then made, yeast and more sugar is added and the wine is bottled with a crown cap. In an underground cellar, the second fermentation takes place
in the bottle, followed by 15 months ageing on the lees. Finally, the bottles are degorged to remove the yeasts and the bottled is topped up with the same wine, with no sugar being added.
Cava is a sparkling wine with a long history and a growing worldwide reputation. Using the traditional method of a second fermentation in the bottle, we produce our Cava Campos de Estrellas in the key region for the production of this sparkling wine, the Penedes. This Mediterranean region has a wide range of climates and soil types, with the best for good quality white grapes being those with excellent drainage.
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