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WINE PROFILE

MARQUES DE GELIDA
Kila Cava 2011

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88 POINTS - ROBERT PARKER'S THE WINE ADVOCATE      [Read More]

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In the elaboration of cavas, after careful selection and harvest, grapes are gently pressed to
product the first must, this will be fermented in special tanks under controlled temperature
conditions, different blendings and selections provide the basis for making cavas, Chardonnay
and Xarel.Lo varietal wines are fermented in new french oak casks and remain in contact with
their lees for several months, selected yeast will carry on a second fermentation of still wines in 
the bottle to be converted into cava this is the traditional method, our bottles are stored in the
cellars for a period between 18 months and up to 5 years at a constant temperature and
carefully protected from the external environment until they have reached their full maturity.
Production: 5,000 cases


OVERVIEW

REGION: Catalunya
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APPELLATION: Cava DO
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FERMENTATION:
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PRODUCTION: 5,000 cases/year
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COLOR / TYPE: Sparkling
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VARIETIES: 35% Macabeo, 30% Xarel-lo, 20% Parellada, 15% Chardonnay
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MATURATION: 12 months in bottle after second fermentation
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2253 Edgewood Drive
Boulder, CO 80304

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