Azimut, Cava Brut Nature NV
Traditional fermentation with indigenous yeasts. After the yeast addition for secondary fermen...
Traditional fermentation with indigenous yeasts. After the yeast addition for secondary fermentation, it’s aged for a minimum of 9 months in the bottle, disgorged at the time of order. Zero dosage.
MACABEO, XAREL·LO, PARELLADA
CATALUNYA