Roxanne Las Dosces Brut 75cl.

PREPARATION

Grapes: Macabeo and Chardonnay.

The harvest of the grape varieties used to make Roxanne Las Dosces Brut cava is carried out separately in the second half of August. The slight racking of the musts is carried out at a low temperature and the fermentation at a temperature below 18 ºC. After alcoholic fermentation, the wine is aged for a couple of months in 220-liter French oak barrels, with two weekly batônages. In mid-December, the blend between Chardonnay and Macabeo is made, giving a base wine. In the month of January, the tirage (addition of sugar and yeast to the base wine) is done before its immediate bottling, to produce the second fermentation in the bottle. The disgorging is done after a minimum of 15 months of rhyming in an underground cellar, without the addition of sugar, thus resulting in a Brut cava.

TASTING

View: Straw yellow with golden reflections. Clean and bright. Fine and persistent bubble.

Nose: Intense, fruity and delicate. With hints of apple, apricot and tropical fruits. Soft nuances of magnolia flower, toast and pastry cream.

Mouth: Fresh and voluminous. Good structure, fine and well integrated bubble. Balanced, persistent and elegant acidity.

Recommended temperature: 6-8º C.