Miquel Pons Montargull Xarel La Bota

Traditional method (second fermentation in the bottle). The particularity of this cava consists in the incorporation into the base wine of selected xarelo from our oldest vineyards, which has been fermented and aged in new oak barrels. This feature gives the cava a permanent and creamy bubble. The nose is fruity at the beginning, evolving towards vanilla and smoke. In the mouth you can perceive the unctuousness that refines the cava, followed by the appearance of compote fruit (membrillo and apple), passing through the smoked notes and the vanilla aromas contributed by its light aging in the barrel, its aftertaste is long and elegant.