Selected yeast is added, and first fermentation takes place in stainless steel tanks at controlled temperatures ranging from 16 to 18ºC.
Second fermentation and ageing in the same bottle for 12 to 18 months.

Castellblanch is one of the oldest cava-producing wineries in the Penedès; it was founded as a small family business in 1908 by the Parera family, who instilled in the business a devotion to oenology and a passion for tradition and in the workforce enthusiasm and a commitment to hard work. Right from the beginning, the company knew how to experiment and adapt to the demands of product and market.

Fresh, lemony smell. Full, tasty mouth, but short-lived.
733 stores


07/10/2008

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