Cava La Carmela, located in the Lujan de Cuyo, Mendoza, has been producing sparkling wines since 2002. The winemakers are Norberto and Mariano Richardi. The wine is produced with grapes purchased from respected growers. The wine is made using the Chaussepied method – a natural fermentation in hermetic stainless steel tanks – with 90 days of fermentation in tanks and 30 days on the lees.
|Yellow/green color with hints of gold. Fine
bubbles are persistent and continuous. Aroma of toasted bread, hazelnut, honey
and delicate lemon with floral flavors of white peach and apple tart
|(70% Chardonnay/30% Chenin Blanc).