A blend of the traditional Pened�s varieties of Macabeo, Xarel.lo and Parellada and made by the �M�todo Tradicional�: this is the same method used to make Champagne and all Cava. Very light refreshing style, with fine, delicate aromas of green apple and pear, with notes of peach and melon over a base of citrus.
The grape varieties used for this ros� Cava are Garnacha (a.k.a. Grenache in southern France) and Trepat which makes up the majority of the blend. Trepat is indigenous to Catalunya and usually reserved for making ros� Cava. Bright strawberry-pink; the nose is aromatic and fruity, shows rich floral and fresh bay leaf aromas from the Garnacha, blending with blackberry, strawberry, dried fig and date…
The De Nit blends the local white grape varieties with Monastrell, resulting in a lovely pale pink sparkling ros�. Aromas of citrus, white fruit and hints of fennel follow through to the palate which has an elegant mousse and lifted, long finish.
The zero dosage enables the complex layers of fruit to shine, revealing intense aromas of fig, walnut and acacia honey which carry through to the palate. A creamy mouthfeel from the lees ageing, fine mousse and lifted acidity culminate in a long persistent finish.
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