Berceo Brut
D.O. Cava (Spain)
Wine making process
Made using the traditional method of the DO Cava. Blending or coupage of the traditional varieties of the appellation. Second fermentation in the bottle as is traditional with subsequent aging. Deguelle and subsequent addition of the expedition liqueur.
Terroir
Grapes of the varieties Xarel-lo, Macabeo and Parellada from vineyards located in the Penedès region. Territory between sea and mountain, halfway between Barcelona and Tarragona. Great diversity of microclimates, a consequence of its proximity to the coast and its altitude. The climate is typically Mediterranean, mild and warm.
Appearance
Lemon yellow color, clean and bright. Persistent and good release of bubbles that rise in a rosary forming a crown.
Aroma
The nose is a wine of high intensity with a predominance of citrus fruits (lemon, grapefruit) along with aromas of pastries, dairy products and honey typical of the aging process.
Taste
The palate is fresh, pleasant and fruity with balanced acidity and a long retronasal finish.
Type of Wine
Sparkling.
Varieties
Xarel·lo, Macabeo y Parellada.
Food pairings
Risotto, fish, seafood, white and red meats and as an aperitif