Reserva Real Freixenet Brut cava D. O. bottle 75cl

Reserva Real Freixenet Cuvées de Prestige.

A cava posh to be a luxury of monarchy.

Reserva Real Freixenet Brut cava was presented to the public in 1987 on the occasion of the visit of the Kings of Spain, Freixenet and, since then, has captivated the public for its distinction.

Your method of producing classic requires a production entirely manual, which is complete with a rearing of more than 30 months. For an experience of a palace, there is no doubt: Booking Real Freixenet Brut cava

Ingredients: Grapes: 80% macabeo, parellada and xarel·lo (in equal parts), 20% reserve wines

A cuvée in the style of Champagne, wine of “assemblage”of different years for this cava mythical, which was presented in public in the year 1987 on the occasion of the visit of the Kings of Spain Freixenet. One of the rare champagnes whose circulation is made with a cork recalling the beginnings of the house and which is conducive to long aging of over 30 months a evolution special and requires, moreover, that the production process is entirely manual. Always is produced in brut, with 4 g/l of sugar, expedition liqueur wine aged 8 months in barrels of chestnut. A product different and classic at the same time, which can be harmonized perfectly with a dish blunt like a great wine.

Description: The varieties used for the elaboration of the base wine for cava are Macabeo, Xarel·lo and Parellada. The grape harvest begins in late August with the Macabeo variety and ends in early October with the variety Parellada. The grape picking is done manually in containers of 25 kg, from these grape varieties and using pneumatic presses, you get the wine, taking advantage of only the flower must, without applying pressure of the press. The must is left at rest for 24 hours in order to precipitate out the particles that it contains. Once clean, the wort is moved by variety to the fermentation tanks. The first fermentation is done in stainless steel tanks of 600,000 liters at a controlled temperature between 12°C. In such deposits is made to the planting of selected yeasts own, which come from the collection of Freixenet., and start the first fermentation. After the first fermentation, between 15 and 20 days, and after a series of racking and treatments, the base wine is ready for blending and subsequent bottling, dondeefectuará the second fermentation in the bottle wine cellar that could be defined by 3 particularities that make it different: – As in all the above Reservations, is elaborated with wines of different vintages and this causes a combination of the best qualities of each of them. For this reason you do not have a vintage. – The run or in bottle and the subsequent aging in the cellars, is done with a cork, and staple, and not with the traditional shutter and crown cap current. This allows you to acquire your bouquet personal. – When you perform the aging in champagne with a cork and staple, the slaughtering has to be effected manually. Yellow colour with reflections of straw, fine bubbles and abundant, forming a marked crown. In nose presents powerful aromas of ageing, dominated by the toasted tones soft well harmonized with the aromas of nuts and subtle fruity notes. Funding of pastry, yeast. Step of mouth is elegant, lively and with good structure. The predominant tastes, long aging, but the good presence of carbon dioxide in the mouth and the soft acidity make it a bit fresh.