Production

The traditional Penedés varieties, Macabeo, Xarel·lo and Parellada are vinified separately. The blend is then made to create the Cava Fuchs de Vidal, Reserva. Produced using the Traditional Method. This Cava is aged for at least 20 months.

Tasting

Straw-yellow in colour, it has fine bubbles that are released vertically and regularly. It forms a crown. It is clean and complex on the nose, with aromas of ageing and fresh fruit and herbs. It has a good mouthfeel, is smooth and dry, and has a good constitution.

D.O. CAVA

Coupage: 40% Xarel·lo, 35% Macabeo and 25% Parellada.

Alcoholic strength: 12% Vol.

Expedition liquor: Non-existent.

Aging: 24 months on average.

Consumption temperature: 6-8 °C.

Clearing: Manually at the desk.

Pairing: general appetizers, fish and light meats.