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Characteristics of Bohigas Brut Reserva
Cava made of a blend of Macabeo, Xarel·lo and Parellada from old vines aged of 50 years on average. The vines are grown in the property Mas Macià, located in the Anoia river valley, under a Mediterranean-Continental climate. This property has low yields with a high acidity. The grape juice goes through a first fermentation in stainless steel tanks at a controlled temperature. The second fermentation takes place in the bottle. Brut Reserva Bohigas goes through an ageing on its lees during two years.
A mellow but well-structured cava.
Serve at 6ºC
Aperitif, Fish rices, Blue fish, Rice with meat, Baked white fish
Cava was born under the constant shadow of its French counterpart, Champagne. However, produced over 1,200km away and a gap of over 100 years, Cava was always going to be a completely different product, even if produced using the same method and and sometimes with the same varieties. Firstly the climate and soil have a profound impact on the yields, while the plant strains that thrive here and completely different to those in the Champagne region. Fortunately, as more winemakers are becoming convinced of this, they are producing Cavas with their own personality, showing off the art of the second fermentation in the bottle like no other wine region in the world.