Lonia Cava Brut Nv

Parellada 40 % - Xarel.lo 25 % - Macabeo 25 % - Chardonnay 10%. Only 50 % of the first juice of our estate grown grapes has been selected for this cava. Fermentation took place at 15 º C for three weeks. Blending was made before the second fermentation in the bottle. A slight increase of the alcohol volume took place during this second fermentation and also the pressure inside the bottle, reaching 6 atmospheres of carbonic gas. For two years the wine remained in the bottle, resting in contact with the gist sediments and acquiring the optimal organoleptic characteristics of a high-quality cava. After the traditional process of remuage and disgorgement removed sediments, the bottle was quickly topped with a little licor de expedición and a first quality cork with corresponding wire clip.