Region : Spain
Type : Sparkling Wine
Grape : 50% Macabeo , 35% Parellada , 15% Xarel-lo
ABV : 11,5%
Rating Vivino 3.9
WINEMAKING
The base Macabeo, Parellada and Xarel.lo wines used for creating the cava
are always made separately. Once they have been de-stemmed the grapes
are chilled so as to preserve the precursors of the aromas contained in the
skins and to avoid any oxidation. The must is never filtered but always
undergoes cold, static clarification. The first fermentation takes place over
30 days at 15ºC, following which the coupage, or blend of the different base
wines is created. The wine then undergoes its second fermentation, in bottle,
during which the “Saccharomyces cerevisiae bayanus” yeast from Vilarnau’s
own collection transforms the wine into cava and raises the alcohol and CO2
content.
WINEMAKER’S COMMENTS
Vilarnau Semi Seco offers a vast array of aromas, derived from the primary
aromas of the fruit from which it is made – grapes. It also displays a very good
balance of acidity and sweetness on the nose.
SERVING AND PAIRING
This is a very fresh, fruity cava that should be served at 6 – 8oC. We would
recommend it for drinking with all kinds of desserts nd with selections of cheeses
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