DO: Cava
Grapes: 41% Parellada, 26% Xarel.lo, 23% Macabeo & 10% Chardonnay
Soils: Clay and limestone.
Ageing: Reserva: at least 20 months ageing after the disgorgement
Yield/ha: 9000kg
Vines/ha: 3000
Residual sugar: 35g/l
Acidity: 6,1g/l

For this cava, only the flower must (approximately 50% of the must) is used. The second fermentation takes place inside the bottle. (Traditional method).
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: Semi seco Cava is perfect to accompany any aperitif, blue cheese or deserts.