Jaume Serra Cava Brut

We choose the best wines made from the Chardonnay, Macabeo, Parellada and Xarel-lo grape varieties. After adding the sugar and selected yeasts, the second fermentation is carried out in the bottle (traditional method) in our cellars at a temperature never higher than 16º C in order to achieve a small and persistent bubble. The expedition liqueur is added without correcting the residual sugar content, leaving it as a Brut Nature.
Bright pale yellow with greenish reflections. Slow release of small bubbles. Clean and intense aromas of fruit with hints of brioche from its bottle ageing. Elegant, balanced and well structured. Smooth and pleasant aftertaste.