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Net weight:
Parxet María Cabané Gran Reserva Extra Brut is a Cava made with Macabeo, perellada and Pansa Blanca grapes, which are aged in Tiana cavas for 30 months.
The harvest is done manually and always directed from the winery, to achieve a higher degree of quality.
Fermentation is carried out at controlled temperatures at 16ºC, allowing for a self-clarification process. This results in a more complex base wine with greater foamability. Two essential processes are then carried out: tirage and the yeast in the bottle.
The aging takes place in the cellars of Tiana for a minimum of 30 months.
It has a pale tone with golden reflections, very fine and persistent bubbles with a tendency to form a foam crown.
On the nose, aromas of white fruit and pastry notes are present due to its long aging.
On the palate, it is broad, with personality and volume.
Net weight:
Parxet María Cabané Gran Reserva Extra Brut is a Cava made with Macabeo, perellada and Pansa Blanca grapes, which are aged in Tiana cavas for 30 months.
The harvest is done manually and always directed from the winery, to achieve a higher degree of quality.
Fermentation is carried out at controlled temperatures at 16ºC, allowing for a self-clarification process. This results in a more complex base wine with greater foamability. Two essential processes are then carried out: tirage and the yeast in the bottle.
The aging takes place in the cellars of Tiana for a minimum of 30 months.
It has a pale tone with golden reflections, very fine and persistent bubbles with a tendency to form a foam crown.
On the nose, aromas of white fruit and pastry notes are present due to its long aging.
On the palate, it is broad, with personality and volume.
