Description
After months of care in the field, and when the grapes have reached the right degree of ripeness, they are harvested at night so that the grapes reach the winery at a low temperature and without unwanted maceration. Alcoholic fermentation and skin contact maceration are carried out for 25 days to extract the maximum varietal potential. After malolactic fermentation, the wine is racked twice and then aged in barrels. The ageing process takes place in new French oak barrels for 24 months, during which time the wine is racked twice to help oxygenate and clarify the wine. It then remains in the bottle for a further 36 months to complete its ageing period.
Food and wine pairing
Viña Arnáiz Gran Reserva goes perfectly with hearty meals, such as roast lamb or suckling pig.
Service Recommendation
To make this cava we choose a base wine of Chardonnay grapes and after adding the sugar and selected yeasts, the second fermentation is carried out in the bottle (traditional method) in our cellars at a temperature never higher than 16º C, in order to obtain a small bubble size. In addition, a minimum amount of sugar is added to the expedition liqueur to achieve the status of Cava Brut.
This cava remains in our cellars in strict darkness and silence for a minimum period of 15 months.
The bottles remain in our cellars in strict darkness and silence for a minimum of 12 months.
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