Galda Brut
Fermí Bohigas
Young Cava
White Young
Xarel·lo 40% | Macabeu 35% | Parellada 25%
Grapes harvested by hand, destemmed and vatted in small stainless steel tanks.
Fermentation at 26ºC. Three 20-minute pump-overs per day, with a délestage halfway through fermentation to increase colour extraction and extract from the skins.
Wine bled after 7 days of fermentation, even before alcoholic fermentation is complete.
Malolactic fermentation in tanks with oxygen present, simulating malolactic fermentation in barrels.
A touch of wood for 3 months to complement the structure on the palate.
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