Sourced from 35ha of traditional varieties cultivated on the Can Macia estate, in the Anoia river basin near Odena. Produced using the traditional Cava method, with secondary fermentation in bottle. The wine sees extended maturation (22 months) before disgorgement to enhance the complex, fruity aromas. No dosage is added for this 'Nature' style.
A deliciously complex, yet elegant, zero dosage Cava. Wood smoke, toast and baked apple on the nose, followed by stone fruit, mineral acidity and finely structured bubbles. Long, savoury and concentrated.
Delicious as an aperitif, great with tapas, but equally with enough conecentration and complexity to drink throughout a meal.
Slightly more depth of flavour and a bit drier and less sweet than the normal Mas Macia, very good for the price!