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Product Information
This cava has been elaborated following the traditional method of second fermentation in the bottle, using the best Macabeo, Xarel.lo and Parellada grapes. Clean, brilliant. Its fine bubbles ascend slowly. It shows great fruitiness on the nose and is voluminous on the palate thanks to its nice sweetness.
History
In 1943 Don Jaume Serra Güel established his company in Alella and he put his name to it. In 1956 rato family bought “El padruell” farm, and in 1975 he purchased the winery to Don Jaume Serra Güell. In 1984 for lack of enough vineyards in Alella, it decided to move the winery to Vilanova I La Geltru and it began the construction of the new winery and the planting of the vineyards, which opened in 1986.
Country Of Origin
Spain
Agent
NOT APPLICABLE
Grape Variety
Macabeo, Parellada, Xarello
Brand
Jaume Serra
Return To Address
JGC UK,
Leeds,
LS2 7EY.
www.garciacarrion.com
Leeds,
LS2 7EY.
www.garciacarrion.com
Regional Information
Jaume Serra is situated at the top of a slope that gently descends towards the Mediterranean Sea in Vilanova I La Geltrú (Barcelona). Its origins went back to 1647, a year in which it was constructed a place called “El Padruell”, a walled farm that since XVII century it was used for protection to an old *masia-fortaleza that, as the legend says it use to have a passage that connected with the village
Dietary Information (ingredients and allergens may be subject to change, so it is important you check the labels supplied in each delivery)
Contains Sulphur Dioxide/Sulphites
Package Type
Glass Bottle
Alcohol By Volume
11.5
Manufacturer
JGC UK,
Leeds,
LS2 7EY.
Leeds,
LS2 7EY.
Other Information
Additional Information:
Alcohol By Volume: 11.5%
Alcohol By Volume: 11.5%
Producer
Jaume Serra
Serving Suggestions
Perfect for the aperitif
Winemaker
Marta Fontanals
Preparation And Usage
Perfect for the aperitif.
Nutritional Data (Adults need around 2000 kcals a day)
Typical Values | 100 ml |
---|---|
Energy | 327 kJ |
78 kcal |
Vinification Details
The Cava has been elaborated following the traditional method of secondary fermentation.
Customer reviews
Overall ratings
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