Campos de Estrellas Brut Cava NV
The grapes are hand picked into small crates, and then taken to the winery where they are pressed. Each grape variety is fermented at around 16 to 18ºC to produce the base wine. A blend is then made, yeast and more sugar is added and the wine is bottled with a crown cap. In an underground cellar, the second fermentation takes place in the bottle, followed by 15 months ageing on the lees. Finally, the bottles are degorged to remove the yeasts and the dosage is added.
Food Pairings for Campos de Estrellas Brut Cava
Pale straw yellow in colour. Exceptionally clear aromas of peaches and apricots, with touches of freshly-baked bread. Luscious, well-balanced palate, with a hint of honey.
Aged 15 months in the Lees.
|Alcohol: 11.9%||pH: 3.2|
|Sugar: 9 grams per liter||Total Acidity: 4.0 grams per liter|
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