Uncorking three bottles of this vineyard's fine cavas was a highlight of today's adventure. Bottle number 1, aged at least 30 months, was the most dry without added sugars - called Cava Natural. Bottle number 2, aged at least 24 months, and with a second fermentation of more sugars was sweeter and called extra brut. Bottle number 3, aged at least 18 months, also with a second fermentation process was a rose Cava. It was the sweetest of the three and made with different a extraction technique to get the red color from the grape skin.
