Avant Magnum

Elaboration: Cava made with the utmost winemaking techniques and the greatest care. The de-stemmed grapes undergo cold soak for several hours in order to maximize the primary aromas. One part of the must is then fermented in stainless steel tanks at a very low temperature between 12-14 ºC The other part undergoes 1st fermentation in new French & Baltic oak barrels with a maturation on fine lees and periodical “bâtonnage”. The coupage wine obtained undergoes 2nd fermentation in the bottle according to the traditional “Méthode Champenoise”. We employ a strain of yeast which increases mannoprotein content in the cava in order to achieve velvety and creamy mouth feel. The cava ages in the silence of our cellar on its lees

Type: Brut Gran Reserva. Magnum – 150 cl

Aging in bottle: 40 months

Type of grape: 45% Xarel·lo, 45% Chardonnay, 10% Macabeu

Graduation: 12.5% vol.

Ideal temperature: Between 6 – 8°C

Harvest:From the end of August until the end of September. The handpicked and carefully selected grapes in boxes of 20 kg come from our oldest & low–yielding vines with the average age of 30–50 years and the single vineyard site called “Can Bas”.

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