Varieties: 50% Xarel·lo. 25% Macabeu. 25% Parellada.
Aging: 14 months in the bottle
Tasting notes: Cava Robert de Nola Brut has a pale aspect with gold and emerald nuances and exhibits a delicate string of fine bubbles with a homogenous corona. It has a primary nose of soft woody tones with citrus notes, ‘memories’ of bay-leaf and a lingering finish of sweet orange. To the palate presents a fine acidity with soft bubbles of good duration. In the mouth it is rounded and elegant exhibiting velvety memories of sweet fruits and leaving a light aftertaste of raw almond.
Accompaniments: It is a cava ideal to accompany oily fish, meat dishes; fresh pastas; all varieties of mushrooms; sausage and escargots.
Alcohol: 11,50 %.
Total acidity: 4,5 ATS.
Residual sugar: 9 g/l.
Vineyards: 100% from Emendis Estate.
Production: On our own estates and given a long second fermentation at low temperature and in silence on the racks. 50% of Xarel·lo gives the body and structure necessary to stand the test of time. 25% of Macabeo gives elegance, finesse and the delicate bitter notes with aromasof sweet white fruit. 25% of Parellada completes the blend with a light refreshing citric acidity.
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