Gatell Cava Brut Nature 2017 Rosé

The grapes are harvested by hand and separately. They are pressed, racked and cleaned several times each type.

Fermentation lasts 7 months and has two parts. The first is just after the harvest, where the must remains in French oak barrels for 3.5 months. Once finished, the 'coupage' is made to make this type of cava. It then returns to the French oak barrel for another 3.5 months. At the end of March or first half of April it is bottled with its crown cap and returns to the cellar to begin its second fermentation.

Aging of 40 months in rhyme.

Variety: Garnatxa and Pinot noir
Alcoholic degree: 11,5%
Glucose / Fructose: 0.2 gr/l
Volatile acidity: 0.30 g/l

Bubble: fne and abundant forming a persistent rosary Color: coppery, pale onion with violet hues Aroma: dressing herbs, ripe fruit, nuts Mouth: fresh, tasty, fruity, powerful, with slight acidity and fne bitterness