Solo Vida
Reserva

Alcoholic content: 11,5% Vol.

Residual sugar: 1,2 g/L

Harvest: Chardonnay: end of August. Macabeo: early September. Xarel·lo: mid-September. Parellada; first week of October.

Fermentation: first fermentation in stainless steel tanks at a controlled temperature of 14-16ºC. Second fermentation in the bottle using the Traditional Method.

Aging: Aged for 18 months on its lees.

View: Pale yellow color with green reflections.

Aromas: aIntense, elegant and complex aroma. Notes of white fruit such as apple and pear; hints of citrus that mix with floral notes and light aromas of aging. Elegant and complex.

Taste: In the mouth it is fruity, unctuous, dry and fresh at the same time, with a pleasant, lively and complex palate finish. Very soft and creamy carbonic with a long and persistent finish and very balanced acidity.

Ideal with appetizers, smoked fish and seafood and never-ending parties.