Brut Rosé Paul Cheneau

Elaboration: The grapes are destemmed and subjected to maceration to extract the desired color. Fermentation takes place in stainless steel vats at very low temperatures, between 12-14 ºC, in order to obtain its full potential in secondary aromas. The blended wine undergoes a second fermentation in the bottle, following the traditional method.

Type: Cava Brut Rosé

Bottle aging: Between 12 and 20 months

Type of grape: 70% Grenache, 30% Pinot Noir

Graduation: 11.5 % vol.

Ideal temperature: Between 5 – 7°C

Harvest: Manual harvest of Pinot Noir in mid-August and Trepat in early September. Grapes from vineyards controlled by our technical department.

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