Cava Caprasia Brut Nature Reserva Vegalfaro BIO

SKU: 1079 EAN: 8437003467356

Refined pure white sparkling wine. Brilliant straw yellow colour with a fine, persistent shimmer. Flawless aromas of white and green berries, fresh herbs and minerality. Texture with fine effervescence, fresh, juicy and refined to perfection with a bright mineral aftertaste. A heavenly aperitif.
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Nelze koupit - On stock

When you buy 6 you get a 6 % discount.
Buy another 204 € and get free shipping.

Wine specification

Country Spain Wine (sub)region Valencie
Type Sparkling wines Variety Cava
Classification DOP Sugar content Dry
Alcohol 11,5 % Residual sugar 2,1 g/l
Acids 6,0 g/l Sulphites do 80 mg/l
Filtering yes Aged in a barrel No
Serving temperature 7-9 °C Decanting No
Archiving 4-5 years Bio Yes
Demeter No Vegan Yes
Closure Cork Volume 0,75 l
In carton 6

Pairs well with: appetizers, grilled or stewed dishes, risottos, rice dishes, fish, poultry, soft cheeses

Grape variety: 75% Macabeo, 25% Chardonnay

Catavinum 2019 - Gold Medal

Best organic cava in Spain in 2017 according to the magazine "50 Great Cavas"

Caprasia in Iberian means "land of goats". The Caprasia brand is a tribute to a time when wild goats lived in the countryside and the indigenous people of the Iberian Peninsula practiced winemaking between the Sierra Cabrillas and the Cabriel mountain ranges. Caprasia wines come from the Finca Alfaro estate in the Utiel-Requena area. This appellation is located 70 to 90 kilometres inland from the Mediterranean Sea and represents an ideal habitat for the vine thanks to the diversity of soils and habitat orientation and the high altitude.

Vinification. The grapes are destemmed and then taken to the winery for nuematic pressing to obtain virgin must, which is then clarified by cooling. Fermentation takes place for approximately 25 days at a temperature of 14-16 °C in temperature-controlled stainless steel vats.  The blending of the two varieties produces the basic coupage, liqueur de tirage, followed by a second fermentation and maturation in bottle for a minimum of 18 months. The Reserva category is obtained. Finally, the yeast is removed and the cork is inserted with a wire cage. Without the addition of sugar, the Cava is classified as Brut Nature.

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