Real Reserve Freixenet Brut cava-case of 6 bottles 75cl
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
the wine cellar that could be defined by 3 particularities that make it different:
– As in all the above Reservations, it 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 performing the aging in champagne with a cork and staple, the slaughtering has to be effected manually.
tasting Real Reserve Freixenet Brut cava-case of 6 bottles 75cl : yellow Color with reflections of straw, fine bubbles and abundant, forming a marked crown.
In the nose has 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 mouth-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.