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Aged for 20 months on the lees. Champenoise method. The three different grapes (macabeu, xarello, and parellada) are harvested, pressed, and fermented seperately in stainless steal tanks achieving 10% alc. After fermentation the final cupage (blend) is made.
Tasting notes: Naverán Brut Reserva is medium dry, fresh, smooth, and crisp, with an enjoyble long finish.
"A blend of 50% Xarello, 30% Macabeo, and 20% Parellada, the non-vintage Cava Brut Reserva Blanc de Blancs (a term which obviously has a different connotation in Spain as in France it would have to be made from 100% Chardonnay) is a crisp, chalky sparkler that should drink well for 1-2 years."
The Wine Advocate
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