Our sparkling wine is a good example of a classic reserve cava, with a minimum aging period of 20 months and organic production. On the nose it gives us notes of peach, citrus, white flowers, nuts and pastry and on the palate it has a smooth texture with fine bubbles and very good acidity. It is our most versatile proposal, which can accompany a multitude of gastronomic proposals, especially snacks and preparations with creamy textures, due to its contrast. Long live Keiva!

​

Grape

60% Xarel.lo (own clone from Cal Cassanyes), 40% Macabeo. Xarel.lo 41B, widely used in the zone during the 60-70s. The grapes come from different vineyards throughout the estate. The oldest are over 50 years old.

​

Winemaking

Pruning: Double Cordon Royat. Cover crop according vintage. Yield management. Organic.  Following fermentation, ageing takes place over 3 months with the lees in the vat. Clarification on riddling racks. Traditional Method. Minimum 20 months. Sugar: Residual, brut nature.

​

Tasting

Notes of yellow Ordal peach (local fruit), citrus (blood orange), white flowers, walnuts and Garlanda, a cake rooted in the Penedès region. Cava is one of the most versatile wines that exists, which allows you to pair a meal from start to finish. If you have the opportunity, try pairing it with white meat, such as the Penedès rooster, with fibrous and consistent meat, and an excellent flavor. The liturgy of the wine service recommends tasting this reserve wine between 8-10°C with a glass such as Riedel Vinum Champagne, but we will be pleased if you enjoy it with what, when and however you choose.