Cava - Champagne Freixenet Carta Nevada Tripack 20 CL

Freixenet Carta Nevada Semi Seco, who doesn't recognize this world icon?

The varieties used to make the base wine for cava are Macabeo, Xarel-lo and Parellada.

The harvest begins at the end of August with the Macabeo variety and ends at the beginning of October with the Parellada variety.

The must is obtained from these grape varieties by means of pneumatic presses. The must is left to rest for 24 hours so that the particles it contains precipitate. Once the must has been cleaned and racked, it is transferred by variety to the fermentation tanks.

The first fermentation takes place in stainless steel tanks at a controlled temperature of between 14 and 16 °C. In these tanks, selected yeasts from the Freixenet collection are sown and the first fermentation begins.

Once the first fermentation is finished, between 10 and 12 days, and after a series of rackings and treatments, the base wine is ready for blending and subsequent bottling, where it will undergo a second fermentation in the bottle.