Type of wine: Cava Brut
Varieties: Xarel·lo, Macabeo and Parellada.
Sourness: 4,5 g/l
Sugar: 9 g/l
Elaboration: Puigmoltó cava has been made by pampering the autochthonous varieties of the Penedès, grown on farms on open terroirs, taking care of the blend, with a slow second fermentation at low temperature and a silent rest on stems. The xarel·lo provides body and structure needed to tolerate the passage of time. Macabeo offers elegance, finesse and delicate bitter notes with aromas of white and sweet fruit. Parellada closes the blend with a very refreshing light citric acidity.
Aging: It has been in the bottle for at least 14 months.
Service: Serve between 6 and 8ºC.
Pairing: It is a cava suitable to accompany fatty fish, cooked meat, fresh pasta, assorted mushrooms, cured sausages or good canned snails, among others.
If you are a professional and want to have Puigmoltó in your restaurant or local, all you have to do is contact firstname.lastname@example.org with your order and your details.