Finca Ca n’Estella is a family-owned winery managed by the same family, the Rabetllat and Vidal. Delfí Rabetllat was a great lover of wine culture who had even participated in vintages and decided to acquire the property in 1964. In 1992, Mercè Rabetllat and her husband, Jaume Vidal, decided to resume the traditional dedication winery of the farm. Today it is the third generation that has taken over together with a team of external professionals.
Cava made from the Xarel·lo and Macabeo varieties grown at the finca. Harvested by hand, it is partially destemmed to optimise the pressing process. The must is then racked for 36 hours at 14ºC to separate the clean must from the lees. Then the alcoholic fermentation begins, a process that was carried out at 17ºC for 15 days. Once the fermentation process is finished, the processes of cupping, stabilization, filtration and preparation of the base wine for the production are carried out. This is done between the months of January and February, and the bottles are stored in the cellars, where the second fermentation and aging takes place. With a minimum ageing of 12 months, the disgorging process was carried out at the right time so that the product could be tasted at its highest quality.
With good foam formation and abundant bubbles. Straw yellow in colour with green hues. Intense nose with hints of almonds and walnuts. A pleasant first impression, the carbon dioxide combines very well with the acidic tastes firstly and sweet secondly.Recommended serving temperature: 6 – 8°C
Good product for appetizers and desserts that are not overly sweet.