All Pere Ventura Cavas undergo the “Traditional Method” of sparkling wine production, the same method used for Champagne. Grapes are hand harvested and de-stemmed before they undergo a first fermentation in stainless steel tanks.
Toasty smelling at first, then this gets more gritty, stalky and sulfuric on the nose. On the palate, this is bubbly, foamy and heady, with yeasty flavors of bread, apple, nectarine and citrus. The finish is round and fluffy.