DO: Cava
Grapes: 41% Parellada, 26% Xarel.lo, 23% Macabeo & 10% Chardonnay
Soils: Clay and limestone.
Ageing: Reserva: at least 20 month ageing after disgorgement.
Yield/ha: 9000kg
Vines/ha: 3000
Residual sugar: 8g/l
Acidity: 6,1g/l

The Cava Brut Reserva is made from the traditional cava varieties Xarel.lo, Parellada and Macabeo, plus Chardonnay. All grapes come from the Sumarroca estate.
Bright straw yellow color with small persistent bubbles. Fragrant aromas of citrus fruits and apple combined with notes from the aging.
On the palate it is fresh and crisp,and with apple and fruit.Long and pleasant finish.

Pairing:Good cavas can accompany any aperitif or meal from beginning to end: cold or hot starters, grilled foods, stews, fried foods… and, in the case of the brut, desserts that are not too sweet, fruit salads, cakes, Catalan caramelized custard, etc.