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 | | Elaborated solely on the basis of flower must from the Macabeo, Xarel·lo and Parellada varieties, presenting a vintage with two years in the bottle, kept in the underground cellars, and with residual sugar levels of 4 gr./l. |
 | | Elaborated solely on the basis of first run juice, of the Macabeo, Xarel.lo and Parellada varieties, together with the aromatic touch of Chardonnay, results in a blend of floral aromas and white fruits of great freshness, harmonised with a potent, complex and long structure in the mouth, reminiscent of the characteristics of a Crianza wine. |
 | | Made exclusively from flor must, mainly of Chardonnay along with smaller amounts of Macabeo, Xarel.lo and Perellada, this cava is aged for a minimum of three years in the bottle in underground cellars, and has 0.6gr./l of residual sugar. |
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