Pere Ventura

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All Pere Ventura Cavas undergo the €œTraditional Method€ of sparkling wine production, the same method used for Champagne. Grapes are hand harvested and de-stemmed before they undergo a first fermentation in stainless steel tanks at a temperature of 61°F to 64°F. Fermentation is done separately for each variety. The juice is then clarified and stabilized before undergoing secondary fermentation which takes place in the bottle. The wine is riddled, disgorged and the dosage is added before the bottle is sealed. The minimum aging is 18 months.

RegionCava
CountrySpain
AppellationCava
VarietalSparkling

$5 off your first order

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