Dominio de la Vega Authentique Brut Nature

Macabeo with an addition of Xarel.lo. The grapes for this Brut Nature were carefully selected on the basis of their relatively high acidity levels and medium sugar levels. Separate maceration for 8 hours at 12°C to draw out the typical Macabeo aromas. Fermentation of the mosto flor (free-run must) at 16°C. Followed by a secondary fermentation in the bottle for a minimum of 24 months. No more sugars are subsequently added to a Brut Nature. Only the residual sugar is left, of which the maximum is 3 grammes, making for a very dry Cava.

Ripe, dried fruit aromas with a floral undertone. Hints of apples, citrus and young yeast. Fresh and dry with perfectly integrated acidity and fine bubbles.

As an aperitif. With fish dishes, shellfish, pasta, paella even Asian dishes.