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
