Sumarroca Nuria Claverol Rose Cava Gran Reserva

To extract the most colour and individuality from the grape, maceration presses are used at low temperatures. Fermentation in stainless steel containers for 24 hours while static racking is done at 16 ° C. ageing for around 20 months in stacks.
middle layer in pink. High-intensity cava with delicate flavours of red fruits like currants and strawberries and a cool mineral finish. The palate is mild, with an average amount of intensity, grace, and refinement that precisely captures the origin.