Cava

Grapes
40% Macabeo, 30% Xarel·lo and 30% Parellada
Vintage
Non vintage
Aging
24 months in the bottle (traditional method)
Appellation
DO Cava
Winemaker
J. Miquel Canals
Production
25,000 bottles
Wine Analysis
Alcohol: 11.5%
Acidity: 6.5 g/liter
pH: 3.1
Residual Sugar: 6 g/liter
Acidity: 6.5 g/liter
pH: 3.1
Residual Sugar: 6 g/liter