Following careful selection, the grapes are put into stainless steel tanks for a first fermentation over 20 days at a steady temperature of 16ºC. Once blended and bottled, the Cava then goes into the cellar for a second fermentation in the bottle and a minimum of 15 months bottle-ageing before release.
The result is a cava that is straw yellow in colour with a green-tinged rim, bright and clear with steady bubbles. Very aromatic, with a strong fruit presence. Smooth and tasty on the palate, with well-balanced acidity and sweetness.
Wonderful on its own, Grimau Brut also works well with a wide variety of dishes, from fish and seafood to lighter meats like pork, or pasta and rice dishes. Best served between 6ºC and 8ºC.