35 to 48 months in bottle. Constant fermentation temperature (13-15ºC)in the Cava(WIne cellar). Cava with a very refined bouquet from selected vintages. Very personal golden color, dry, without added saccharose.
It was in the year 1920 when the family Gibert began to elaborate his first bottles of sparkling wines (Cava), by means of the méthode champenoise nowadays so called traditional method.
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