Los Monteros Cava Brut

Produced from, carefully selected, grapes grown in the vineyards of Requena and picked early September. Following a cold maceration in pneumatic presses, the must is fermented in stainless steel tanks at 57F (14C). In January, a process called 'tiraje' takes place where the new wine is bottled and the second fermentation occurs in the bottle. The cava is stored in 'rima', special containers for holding the bottles in position, for a minimum of nine months before being disgorged, receiving a dosage, and being labeled.