Cava Rosado Extrem de Bonaval

Cava elaborated using the traditional CHAMPENOISE method. Wine region Almendralejo. White wine produced from grapes of the Garnacha variety 100%. Grapes in correct sanitary condition and complying with European regulations regarding non-permitted chemical substances. Elaboration: After filtration and stabilization of the base wine, the tirage liqueur is added and the bottles are sealed with crown caps, causing a second fermentation in the bottle. Once the 15 months established by the Cava Regulatory Council have passed, the bottles are riddled in automatic gyropallet, which through turning and tilting movements, gradually moves the bottle from the sur lie position (horizontal) to the point (vertical with the cork facing down) to drag the lees from the second fermentation to the neck of the bottle, leaving the cava clean for disgorgement. This process begins with freezing the neck of the bottle, trapping the lees it contains in an ice plug. The crown cap is then removed, extracting the lees from the bottles by the pressure that exists inside the bottle. The expedition liqueur is added to obtain the desired sweetness and subsequently corked with cork stopper and wire cage. After disgorgement, the exterior of the bottle is washed and dressed for sale.