A UNIQUE
PROCESS
PROCESS
The creation of a new category is aimed by following an unconventional process of 4 stages, combining details and secrets of both worlds.
STAGE I
CAVA
- The wine comes from the pressing of different grape varieties of the Cava region. This pressing forms a Mosto that after fermented provides what is known as “Lías de Vino”. We rectify up to a 96º graduation eliminating all alcoholic impurities to obtain a neutral wine alcohol.
STAGE II
BOTANI-
CALS
CALS
- We macerate juniper berries and coriander grown in Spain on the basis of vinous alcohol. They are left to macerate and then distilled obtaining the gin flavored base.
STAGE III
GIN
- We mix the wine alcohol distilled and rectified with the juniper and coriander distillate. We lower the alcohol content of the Gin up to 40,4% vol. with the product obtained from the fermentation of the grapes juice.
STAGE IV
SECRET
- As traditionally used in cava ellaboration, the expedition liqueur is mixed with apple, pear, apricot flavors for Sparkling Gin and with raspberry flavor for Sparkling Gin Rosé. This mixture is then added to the prepared gin. It is lightly carbonated and we have the finished product.
TASTING
NOTES
NOTES
ON THE NOSE
Very clean and intense aroma of cava.
Aromas of fresh fruit suchas apple,
pear and apricot.
ON THE PALATE
Harmonious and appetizing in the mouth
with great balance. Complex, delicate,
beautiful harmony between wine, fruit
and juniper. Large structure, freshness
and intense long lasting.
TASTING
NOTES
NOTES
ON THE NOSE
Predominantly expressive aromas
of small red berries like raspberry.
Sweet notes.
ON THE PALATE
Fresh attack of wine which gives way
to very harmonious notes of red fruit.
Precise and elegant, followed by a lovely
freshness. Juniper makes it crispy.