Cava Brut Blanco Conde de Haro 0.75l

The musts undergo an initial fermentation process in wooden vats where they remain until the end of April in contact with their lees. Once the liqueur de tirage (sugar and yeast solution) has been added, the wine is bottled, so that a second fermentation occurs very slowly over 3-4 months at a controlled temperature of 10-11ºC. This very slow fermentation allows us to achieve bubbles with very high integrity.The wine is stored in riddling racks for a minimum of 18 months which gives it aromatic complexity, yeasty pastry shop aromas and smoothness on the palate. Before the bottles are re-sealed with a cork stopper they are disgorged and the wine is topped up with expedition liqueur.