Cava Jaume Serra Semi Dry. 6 bottles of 750 ml

To make this cava we choose the best white wines of the Macabeo, Parellada and Xarel-lo varieties. After adding the sugar and selected yeasts, the second fermentation is carried out in the bottle (traditional method) in our cellars at a temperature never higher than 16º C in order to achieve a small and persistent bubble. The bottles remain in our cellars in strict darkness and silence for a minimum of 12 months of ageing. After disgorging, the expedition liquid is added to obtain this magnificent Semi-Dry (35 g/l of sugar).