Cavas Masachs

Cava brut

Good structure and an adequate brut. Macabeo 30%, Xarel.lo 30% and Parellada 40%..Remaining sugar 3 gr/l. Pale yellow with golden tones.Abundant bubble of a medium size with a perfect loosening; well shaped crown and plentiful foam on the surface. Clean and powerful in the nose; aroma of ageing in bottle. Fine in the mouth, excellent carbonic. Good structure and an adequate acidity-body balance,moderately sweet, soft and good persistence. Magnificent retronasal sensations. Serve between 5º-6º C.  Pleasant as an appetizer and between meals. Suitable for cookies, soft meat and white fish.

Cava brut rosé

Monastrell 60% and Garnacha 40%.. Remaining sugar 3 gr/l. Pale pink, shining. Abundant bubbles of a medium size with steady loosening and an outstanding crown. Fruit-like aromas excelling over the primary aromas. Clean, powerful and pleasant to the nose. Balanced in the mouth with flavour and good persistence of carbonic.Serve between 6º-8º C. Very pleasant as an appetizer. Especially suited for red meat and wild game

Carolina brut

Macabeo 40%, Xarelo 35% and Chardonnay 25%. Remaining sugar 1 gr/l. Radiant straw yellow with rich golden tints, this Cava has an abundance of bubbles and an enduring crown. Clean and powerful in the nose with outstanding fine bouquet as a result of a long ageing. Well balanced and fairly dry in the mouth, tasty with adequate carbonic, pleasant acidity, tasty and lengthy mouth filling finish. Serve between 5ºC and 6ºC. Especially fit as an appetizer, between meals and as a “night drink”. Also fitting for white- and shellfish.