Cava Blush, Villa Conchi

This Rosé cava is made using iconic and rare Trepat grapes, which are harvested at night to avoid high temperatures and premature fermentations. They are quickly transported to the winemaking cellar. Once the must has been filtrated, yeasts are added to the base wine to start the fermentation process at a constant 16ºC to preserve its primary aromas. For the second fermentation, the bottles are stored in underground cellars at a constant 15º-17ºC where they are in contact with the lees.