NV Azimut, Cava Brut Nature Rosé
Soil: Calcareous clay
Varieties: Macabeo, Xarel-lo, and Parellada
Vinification Method: Traditional fermentation with indigenous yeasts, zero dosage. After the yeast addition for secondary fermentation, it’s aged for a minimum of 9 months in the bottle (prise de mousse), disgorged at the time of order. No addition save for a little bit of sulfites at bottling (30ppm max).
Personality: Pale yellow, with fine persistent bubbles. Complex and intense aroma of mature white fruit, soft and elegant palate. Simply perfect for all kind of light meals, toasts, and celebrations.