When we see a bottle of our Lacrima Baccus we can not stop thinking about the year when the grapes were harvested, the people who dedicated their time to the elaboration of our products when a blinding sun shone or when it rained so hard to be the cause of demotivation and concern among employees. We have to consider that if we open a bottle today, it will have a different flavor that it would have if it were open another day. We always need to have in mind that this cava is the result of the combination of all these factors.
Colour: Pale yellow, with delicate bubbles and creamy texture.
Bouquet: Yeast and patisserie notes with a faint fruity background, such as pineapple and banana.
Palate: Fine presence on the palate, slightly sweet on the attack, but perfectly balanced, fresh and elegant.
The varieties are harvested and vinified separately. Destemming of the grapes, cooling of the pasta, gently pressing, musts selection, static racking and alcoholic fermentation. Later transfers after the alcoholic fermentation, blending of the different wines, clarification, stabilization and final filtration. Second fermentation in bottle and minimum ageing of 15 months to preserve its maximum freshness with slight ageing notes.
The perfect cava to accompany a wide variety of fatty dishes, dishes with bitter flavours and also mild dishes, as for example white meat stews, rice with fish, sushi, foie gras and lamb. A perfect pairing with smoked salmon, Welsh rarebit, but also with Battenberg cake and Banoffee pie.The fine presence of carbonic makes it refreshing and an ideal complement to lighten digestions.
Colour: Pale yellow, with delicate bubbles and creamy texture.
Bouquet: Yeast and patisserie notes with a faint fruity background, such as pineapple and banana.
Palate: Fine presence on the palate, slightly sweet on the attack, but perfectly balanced, fresh and elegant.
The varieties are harvested and vinified separately. Destemming of the grapes, cooling of the pasta, gently pressing, musts selection, static racking and alcoholic fermentation. Later transfers after the alcoholic fermentation, blending of the different wines, clarification, stabilization and final filtration. Second fermentation in bottle and minimum ageing of 15 months to preserve its maximum freshness with slight ageing notes.
The perfect cava to accompany a wide variety of fatty dishes, dishes with bitter flavours and also mild dishes, as for example white meat stews, rice with fish, sushi, foie gras and lamb. A perfect pairing with smoked salmon, Welsh rarebit, but also with Battenberg cake and Banoffee pie.
The fine presence of carbonic makes it refreshing and an ideal complement to lighten digestions.
Colour: Attractive redcurrant pale pink with bluish tones. Release of bubbles and formation of a persistent crown
Bouquet: Intense and very fresh aromas with a subtle perfume of floral notes as rose petals and lilies, it also has refreshing citric notes.
Palate: Still young, fruity, fresh, smooth and very elegant.
Harvesting and vinification of the 2 varieties are done separately. We start with a cold paste, it is directlytaken to the press to make the minimum possible extraction of colour from the skin. Part of the wine is produced as "blanc de noirs" and the other part with a maximum of 3 hours of contact between the must and the skins. The first musts are selected to make the fermentation. We blend the wines to make the second fermentation in the bottle.
This cava creates a pleasant harmony with cold pasta, devilled kidneys, faggots and desserts as Cornish Hevva cake and jam roly-poly. The fine presence of carbonic makes it refreshing and the ideal complement to lighten digestions. It is recommended to serve at 6ºC and keep it in a cool and dry place, without influence of light and in vertical position.
