Pere Ventura

Macabeo, Xarel-lo and Parellada are fermented separately in stainless steel before blending. A second fermentation takes place in bottle by the traditional method, followed by at least eleven months on the lees. Greenish-yellow colour shows golden highlights and fine, persistent bubbles. Citrus, lime and green apple meet white-fruit notes and refreshing acidity. Alcohol is 11.5 percent.

Ripe fruit and dried fruit open with fine lees and a restrained savoury edge. The palate is powerful yet composed, with firm acidity and a fine stream of bubbles carrying the generous centre. Gentle bitterness gives the tasty, persistent finish definition and keeps the richness in balance.