Organic Cava Raimat Brut Nature Chardonnay-Xarel·lo

Organic Cava Raimat Brut Nature Chardonnay-Xarel·lo

D.O. Cava
Awards
Pairing
This cava is not exclusively limited to a few dishes. We therefore recommend dishes with few condiments where the raw material is not disguised by spices or smoked products. Serve this cava with aperitifs. Seafood dishes make an ideal pairing: steamed mussels, oysters or clams as well as prawn, tuna and raw salmon carpaccios. We also recommend pairing it with roast beef, white meats, mixed pastas and fruit salad.
Tasting Note
View
Thanks to the proportion of Chardonnay, its fine persistent mousse forms a smooth white crown for which it is readily distinguishable. It has golden hues.
Nose
The key characteristic of this cava are its distinct clean aromas: peach and ripe spring fruit overlain with playful citrus notes.
Mouth
One can almost immediately discern this cava’s vivacity on the palate, tempered by its considerable body.
Varietals
Chardonnay
70%
Xarel·lo
30%
Analysis
Alcoholic grade 11,50%
Dosage Brut Nature (0-3 g/l of sugar)
Sulfits content Yes
Vineyard and processing
Elaboration (vinification)
The different vineplots are harvested separately and the winemaking process is also carried out individually thus guaranteeing the product’s traceability and stability. By doing so we can monitor the behaviour of each vineyard further expertise concerning each of the microclimates and landscapes. Each batch of base wine which will make up the final blend must undergo different treatments during the fermentations: different temperatures, fermentations these are fresh base wines which tend to maintain their lively characteristics for a long time. This feature is essentially due to the continental climate they are cultivated in.
Vineyard (viticulture)
The climate and soils of the vineyards that are involved in making this wine are what fundamentally define this product: poor soils and extreme temperatures during the grape ripening cycle (cool at night and hot during the day). Usually our estate’s vineyards are the first to be harvested on the Iberian Peninsula. The Chardonnay harvest commences during the first fortnight and is then followed by the Xarel·lo. Our cultivation methods follow integrated production criteria and are especially adapted to making sparkling wines. Chardonnay grapes constitute the primary component, around 70%. This varietal gives the wine its buttery mouthfeel and density. The Xarel·lo adds robustness and helps the wine to evolve more slowly after disgorging.