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DO Cava
Varieties: Xarel·lo 40%, Chardonnay 25%, Macabeo 20% and Parellada 15%
After the second fermentation carried out in the bottle, they remain in the cellar for a minimum of 12 months at a temperature between 12o C and 16o C. Once the cava is clean of the yeasts that have carried out the second fermentation, the dosage of expedition liquor with less than 3 gr./l. as befits a Brut Nature cava. Later, covered with natural cork.
TASTING NOTE
Colour: Brilliant pale yellow with constant greenish reflections and fine bubbles.
Nose: Fresh aromas of green apple and lime, with a finish with hints of white flowers.
Mouth: It has a friendly entry followed by a refreshing acidity that combines with citrus notes. It is intense, fresh and fruity.
THE CELLAR
Cavas Hill, are located in the municipality of Moja (Alt Penedès).
It was built in 1918 by the descendants of an English immigrant, Joseph Hill, who settled in the area in 1660, and both he and his family dedicated themselves to the vineyard, caring for it and making wine.
It has 50 hours of its own vineyard and underground cellars where both its wines and cavas sleep.
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DO Cava
Varieties: Xarel·lo 40%, Chardonnay 25%, Macabeo 20% and Parellada 15%
After the second fermentation carried out in the bottle, they remain in the cellar for a minimum of 12 months at a temperature between 12o C and 16o C. Once the cava is clean of the yeasts that have carried out the second fermentation, the dosage of expedition liquor with less than 3 gr./l. as befits a Brut Nature cava. Later, covered with natural cork.
TASTING NOTE
Colour: Brilliant pale yellow with constant greenish reflections and fine bubbles.
Nose: Fresh aromas of green apple and lime, with a finish with hints of white flowers.
Mouth: It has a friendly entry followed by a refreshing acidity that combines with citrus notes. It is intense, fresh and fruity.
THE CELLAR
Cavas Hill, are located in the municipality of Moja (Alt Penedès).
It was built in 1918 by the descendants of an English immigrant, Joseph Hill, who settled in the area in 1660, and both he and his family dedicated themselves to the vineyard, caring for it and making wine.
It has 50 hours of its own vineyard and underground cellars where both its wines and cavas sleep.
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