Segura Viudas Cava Brut
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50% Macabeo30% Xarel·lo20% Parellad
The predominance of the Macabeo grape, which creates a balanced acidity, and the fruity characteristics. It is responsible for the finesse and the elegance which we seek in our creations. The first and second fermentations are carried out using our own selected yeast strains. The blend is from 8 different wines, of which four, once the primary fermentation is complete, age on their lees, in tank, for three months. A minimum of 12 months ageing in contact with the lees, in conditions of total darkness and calm, 20 metres below ground and at a constant, natural temperature of between 14 and 16ºC.
Fruitiness, freshness and complexity are the three principal defining characteristics of Segura Viudas Brut. The fruit and the freshness stem from the meticulous care with which we handle our grapes. The complexity comes from a very special technique, which involves autolysis of the yeast cells in the base wine for 3 months before bottling, and a second autolysis of the yeast cells for a minimum of 12 months ageing in bottle.