D.O. Cava de Almendralejo. The variety is Macabeo and Parellada, which gives it aromas of green apple, pineapple and hints of almond, making it broad and polished on the palate, with a dry finish. The production process is carried out in a traditional way and by the champagne method, during a period of 12 months of aging in the bottle on its lees. It pairs well with sausages, seafood, fish, including tataki and tuna tartar and strawberries.
