Intriguing like the night, and full of mystery: a rosť body that conceals the soul of a white. Monastrell grapes impart a special complexity and elegance to De Nit, without affecting the rich freshness characteristic of all our cavas.
The grapes are harvested by hand and rapidly delivered to the winery, where they are processed via a gravity flow system. At each stage of the production process the atmosphere is controlled by dry ice. Assemblage is followed by bottle fermentation and ageing for at least 15 months in the neck-down position.
A Reserva level Cava, 'de Nit' is a blend of the traditional Cava grapes: 55% Macabeo, 20% Xarelo, 20% Parrellada with the addition of 5% Monastrell for complexity and its Rosť color. It is produced in the Methode Champenoise and the disgorgement date is printed on the back label.