Brut Paul Cheneau

Elaboration: The first fermentation takes place in stainless steel tanks at a very low temperature, between 12-14°C, to enhance the creation of secondary aromas. The blended wine undergoes the second fermentation in the bottle in our underground cellars following the traditional method.

Type: Cava Brut

Aging in bottle: Between 12 – 15 months

Type of grape: 40% Macabeu, 40% Xarel·lo, 10% Parellada, 10% Chardonnay

Graduation: 12% vol.

Ideal temperature: Between 5 – 7°C

Harvest: Manual and mechanical, from mid-August to the end of September. Grapes from the “Can Bas” farm, with an average age of the vines of 15 years.

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