Dibon Cava Rosado
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The Trepat grapes were gently pressed and the free run juice was fermented at between 18 and 20 degrees. Sugar and yeasts were added to enable the Cava to start the second fermentation in the bottle. After aging for between 12 and 18 months, the riddling was done on the wine racks, before the disgorgement and labeling. This wine has 4 grams/liter liqueur d'expedition.