
Cava Pupitre Rosé Brut

Cava Pupitre Rosé Brut
A rosé Cava from Cellers l'Arboç in Catalonia, produced using the traditional method —identical to the Champagne method. The grapes are pressed gently with whole berries, fermented at cool temperatures, and then fermented a second time in the bottle. At least 12 months of lees aging develop the fine bubbles and give the wine its depth.
A bright salmon pink in the glass. The nose combines quince and sloe with a delicate floral background. On the palate, ripe acidity with a lively bite, a dry, straightforward finish.
Serving temperature: 7–9 °C. As an aperitif, with salmon tartare, goat cheese appetizers or strawberry desserts.











