Composition: Trepat 100%.Vinification and ageing: Made from musts produced from carefully selected grapes and vinified at a controlled temperature. The wine undergoes a second fermentation in the bottle, following the traditional method. The resulting cava is aged for a minimum of 9 months in our cellars.Tasting notes: Bright rose colour and sparkling. Pleasant and powerful aroma, with after notes of red fruits. Rounded, pleasant in the mouth, with a persistent aftertaste.The Bodega.The Bodega is located in Sant Sadurni d'Anoia, the capital of the DO Cava.Vineyards: Sources grapes from an area of 3,000 hectares which belong to the D.O. Penedès for still wines and to the D.O. Cava for producing cava sparkling wines. These vineyards are mainly made up of Macabeo, Xarel.lo and Parellada vines for white grapes and Garnacha Tinta and Monastrell for red ones.For more details, visit our web site: www.campoviejo.comD.O. CAVA.Location:40 kms South of Barcelona.Surface Area:32,000 hectares.Type of soil:Calcareous, the earth is of average consistency, permeable to water.Climate:Typical Mediterranean climate, bright and sunny, mild winters and summers which are not excessively hot.History.Tradition attributes the famous Benedictine, Dom Pierre Perignon, as the inventor of sparkling wine. But sparkling wines have always existed and have even been produced in small quantities.Nevertheless, Dom Perignon is credited with having carefully studied and improved the technique for making these wines by using his exceptional sense of smell and his particular artistry in wine blending to create a perfectly balanced product.The date 1872 is considered to be the true year in which sparkling wine production began in Catalonia, sparkling wine which would not reach the market until 1880 Sant Sadurni d'Anoia and the surrounding area were the centre of the incipient expanding industry which would in time go on to become the most representative and successful of Catalan viticulture.
Preparation & Storage
- Food tips: Can be enjoyed both as an aperitif and to accompany international cuisine dishes, such as rice and pasta dishes, cheeses, sausages, smoked products, white meats, fish and also spiced specialities and sauced dishes.Best served at: Between 6°C and 8°C.
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