Wines / Cava / Cuscó Berga

Cuscó Berga Brut Nature Reserva Eco Gourmet

Wine Cuscó Berga Brut Nature Reserva Eco Gourmet

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0,75L
Stock: 1 units

17.7 €/btl

15.8 €/btl
ADD

Units 1

Total: 94.8€

Description

  • GRAPE EXCHANGE:

    Xarel.lo grape

    ,

    Macabeo grape

    ,

    Parellada grape

  • Designation of Origin:

    Cava

  • ALCOHOL CONTENT: 11,5º
  • SERVICE TEMPERATURE: 6º-8º
  • WINERIES:

    Cuscó Berga

  • TASTING NOTES: Traditional method: méthode champenoise bottle fermentation. Varieties are collected separately. The process begins with the winery shelling beans grapes and then cooled to 8 ° C to minimize oxidation. Following a soft first press run juice obtained in 55-60% maximum it is done. Decant deposits and cooled to 6 ° C was allowed to stand for 24 hours. The clean must pass fermentation tanks is done 14-15ºC for three weeks. After finishing treatments, filtration and stabilization, the blend with different percentages is performed each year typically looking balance and acidity. We turn to bottled or retractions where we provoke the second natural fermentation with the addition of yeast certification that does not come from genetically modified organism GMO, organic white cane sugar and natural lands. The fermentation lasts about three months at a temperature of 10-12 ° C and then continues in rhyme for two years.
  • BARREL AGING: 24 months

Description:

Buy cava online Cusco Berga

For the elaboration of this cava the grape varieties are collected separately. Once in warehouse, the grain is peeled and then cooled to 8 ° C so that the oxidation is minimal. A soft first pressing is then carried out and the flower must is obtained, which is decanted into tanks and allowed to cool to 6 ° C. for 24 hours. Subsequently, it is allowed to ferment for three weeks at 14-15 ° C. After filtration and stabilization, the coupage is made. Once bottled it goes through a second natural fermentation with a yeast added with certification of not coming from genetically modified organisms (GMOs), ecological sugar from white cane and natural lands. This fermentation is about three months at 10-12ºC and then continues in rhyme for two years.

 


 

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