Gatell Ambrosia Cava Brut Nature Reserve 2016

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.

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

Aging in rhyme of 40 months.

Variety: Macabeu, Xarel.lo and Parellada

Alcohol: 12%
Glucose / Fructose: 0.5 gr/l
Volatile acidity: 0.25 g/l

Bubble: fine, abundant forming a persistent crown
Color: pale yellow with greenish hues
Aroma: citrus fruits (lemon and grapefruit), tropical fruits (lychee and pineapple), ripe, balanced fruit, dried herbs; In the end, the vanilla and the roasting of the wood that reminds the coffee with balsamic aromas of fresh mint
Mouth: good acidity, tasty, ripe, long fruit