COUNTRY: SPAIN 
WINE REGION: D.O. PENEDES 
OWNER NAME: Codorniu, SA 
PRODUCT NAME: ROGER DE FLOR CAVA BRUT NATURE 

COMPOSITION 
Macabeo 
Parellada 
Xarel.lo 

ANALYTICAL 
Alcohol: ... ... ... ... ... ... ... ... ... ... ... ... ... ... .. 11.5% 

WINE 
We started to plan the optimum time of harvest for each variety. After de-stemming and pressing, clean musts by racking. After the addition of selected yeasts fermenting musts at a temperature of 15 º -17 º C for 12-15 days. When all the wine fermentation and stabilized, the assembly is done the same and the resulting wine is bottled with liquor circulation. The bottles pass to the underground cellars (at a constant temperature of 17 º C) where the second fermentation takes place followed by a period of aging in contact with yeast lees. In total, the wine will spend a minimum of 9 months in the caves between the draft and the end of breeding, if it happens that removed (decanted from bottles to facilitate binding and subsequent removal of sediment) and disgorgement, when performed to remove the sediments deposited after the second fermentation and dispensed a certain amount of liquor issue that will determine the residual sugar content cava. Finally, cover the bottle definitely with a cork. 

SENSORY CHARACTERISTICS 
Very pale straw yellow. Fine bubbles and well integrated into the wine. Primary aromas typical of the varieties used (apple, citrus, almond blossom) supplemented with aromas of aging, such as honey, toast, etc.. 
On the palate, balanced acidity and fine bubbles, even in dosages sweeter. 

WINEMAKER'S TIPS 
Eat cold (between 6 º -8 º C). If necessary, chill for a couple of hours in a bucket of salt water and ice. Avoid sudden chilling in the freezer. Can be stored vertically. 

OPTIMUM PERIOD FOR CONSUMPTION 
We recommend consuming it in the year following their purchase and disgorgement. 

MARRIAGE 
It is ideal as an aperitif, accompanied by dried fruit, quiches, canapés, etc.. Varieties and Semi Seco Seco are perfect to accompany desserts.