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Vinification: The grapes
Noëlla Morentin
Grapes: 60% Altesse + 40% Jacquere
Vinification: Grapes are fermented separately and spend anywhere from eight days to two weeks on the skins
He was right
Azimut "Brut Nature" Cava Rose Grape_Gamay Vinification: The grapesGrapes: 50% Garnacha + 50% Monastrell Region: Penedes, Catalonia, Spain Vintage: 2021 Viticulture: Organic Soils: Clay + Limestone + Loam Vinification: Short maceration, base wine fermented & vinified in steel concrete. Second fermentation in bottle Aging: On the lees in bottle for a minimum of 10 months Yeasts: Native Vinification: Secondary bottle fermented and aged on lees in accordance with the Cava DO rules Dosage: None Notes from the Importer:
US$ 14.95
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