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Imperial Vintage: 1997 Bottling Date: April 1998 Varieties: The native grapes of the Penedés region and used for the elaboration of cava wines: Macabeo, Xarel.lo, Parellada, from our own vineyards exclusively (210 Ha), harvested by hand. Cava Brut Denomination of Origin: Cava (from the Catalonian Penedés region) Basic wine: Made only from flowered must and first pressings - only 45% of yield in a pneumatic-banded press. As the harvest was done when sugar / acidity proportion and ripe point of the grapes where optimum, no corrections were necessary at the cellar. 1st Fermentation: At 16oC, in stainless-steel vats. 2nd Fermentation: A minimum of two years in bottle, in underground cellars, at a natural and constant temperature of 15oC. Shaking (or stirring): Manually, on a shaking-table. (During aprox. 21-28 days) . Type of Bottle: Champagne-type bottle, 75 cl. capacity. Reducing Sugars: 2 gr./litre. Total Acidity in Tartaric States: 5'9 gr./litre. Pressure inside of Bottle: 4'8 Atmospheres. Degree of Alcohol: 11'5 vol% Serving Temperature: 4oC to 6oC Organoleptic Characteristics: This is a classical Cava, with small bubbles in fine strings and has a delicate taste. Colour very pale straw-yellow, clean aromas and strong fruity taste with fine and delicate flowerlike base. Goes well with entrées such as hors d'oeuvres; main courses as fish or poultry, generally mild dishes. Marketing: Exclusively to restaurants, delikatessens and fine wine shops. Exports are mainly concentrated to E.E.C. Countries and Japan. Awards:
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