Mont Marçal Cava Aureum Brut Nature giftbox

Mont Marçal Cava Aureum Brut Nature. Sparkling wine from Penedes, Spain. The chardonnay (30%) fermented in French oak remains on its lie for 4 months and undergoes battonage, second fermentation is done in the bottle and during the dégorgement no liqueur is added, so this cava contains less than 2 grams of residual sugar. The wine is fresh, yet oily, it has a lot of white fruit, the bubbles are very fine, it is an elegant fine wine. Parker quoted this wine 92 points. Always comes in metal case.

Chardonnay, the grape of white Burgundy and Champagne, is planted all over the world. Delivers good to very good wine with a full, dry taste. Chardonnay is a grape that does not have a clear character, which depends on the terroir (soil and climate) and the method of wine making. Chardonnay lends itself very well to maturing in wooden barrels. Parellada a white grape of good quality. Mainly used in Penedès in Northern Spain for sparkling wine. Contributes freshness and fruitiness. The parellada is often served together with

the macabeo and xarel-lo mixed, and can also be mixed with chardonnay, and sauvignon blanc. Still wines are also made from it, which are light, fresh and softly floral and have good acidity and a low alcohol content (9-11%) for Spain. The grape is also found in the Costers del Serge wine region. Parellada wines should be drunk young. Pinot Noir: in an old text from 1659 the grape is also called Rotkläffner. Pinot noir is a noble blue grape from Burgundy from which all great Burgundy wines are made. The grape mainly grows in a cooler climate and is very dependent on soil conditions. Therefore, it is not an easy grape variety to grow. But if the conditions are ideal, very complex, elegant wines of top quality can be made. Is also important in champagne must. It gives champagne backbone, strength and fullness. The famous Pinot Noir can be found in almost every wine country. In Germany the grape is also called spätburgunder. Blauburgunder in Austria and Switzerland

Xarel-Lo. This grape used to cause a lot of trouble in Cava centers. The grape suffered from oxidation problems, giving the Cavas a strange root-like taste. Today this problem has been eradicated and he delivers the base, weight, power and alcohol that no Cava can do without. The Xarel-lo is indispensable in Spanish Cava. He adds the strength and the alcohol. One of the latest developments is a blend of Xarel-lo – Monastrell. This experiment was successfully applied by Freixenet, one of the leading Cava producers from Catalunya.