Tasting notes
Look
Color Straw / lemon abundant fine bubbles, forming a crown marked.
Smell
The nose has aromas foster powerful, dominating tones well harmonized with aromas toasted nuts (hazelnuts). Smoky notes, coffee, yeast, pastry, ripe fruit (ripe apple Pippin), honey and some balsamic, with empyreumatic nuances.
Taste
Step Smart mouth, alive and well structure. Dominate the likes of long aging, but the good presence of carbon in the mouth and soft acidity make it slightly cool.
Look
Color Straw / lemon abundant fine bubbles, forming a crown marked.Smell
The nose has aromas foster powerful, dominating tones well harmonized with aromas toasted nuts (hazelnuts). Smoky notes, coffee, yeast, pastry, ripe fruit (ripe apple Pippin), honey and some balsamic, with empyreumatic nuances.Taste
Step Smart mouth, alive and well structure. Dominate the likes of long aging, but the good presence of carbon in the mouth and soft acidity make it slightly cool.
Information
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AgeingReserva
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AppellationCava
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GrapeXarel-lo, Parellada, Macabeo
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CountrySpain
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ZonesCataluña
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VIVINO Points4,0
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Tipo de VinoEspumoso
Description of Freixenet Reserva Real
Freixenet Reserva Real Brut is a Sparkling Wine with DO Cava produced by Freixenet winery in Sant Sadurní d'Anoia. This Freixenet is made of three grape varieties: Xarel-lo, Macabeo and Parellada. It is a mature , elegant and smooth cava. This coupage gives Freixenet Reserva Real some notes from the long aging, butter and very ripe white fruit. This Cava has been aged for 30 months and remained another 8 months in chestnut wood barrels. It was presented in 1987 to commemorate the visit of the kings emeritus Don Juan Carlos and Doña Sofía to the winery, and its spirit has continued to this day.
Making notes Freixenet Reserva Real
Notas del Viñedo
Making notes
Vintage starts at the end of August with the macabeum variety and scales at the beginning of October with the paralled variety. The grape collection is made manually in containers of 25 kg.A from these varieties of grape and by pneumatic presses, it seavided the Must, taking advantage of this cava only the flower must, obtained without press pressure. The must is left at rest for 24 hours in order to precipitate the particles it contains. Once clean and desfanged the must moved by varieties, to deposits deferment.Climatología
Opiniones reales de clientes
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SPANISH
English