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.

Macabeo, Xarel-lo and Parellada form this dry sparkling blend from Penedès. Traditional bottle fermentation is followed by fifteen to eighteen months on the lees, bringing creaminess and weight to the mid-palate. Citrus, toasted nuts and green apple shape the profile. The mousse is persistent, while the finish remains fresh. Alcohol is modest at eleven and a half percent.