Hola Cava Sushi
To create "Hola" Sushi Brut , with a fresh fruity taste and a sophisticated aroma, the producer uses Pinot Noir, Macabeo and Charello grapes.
Harvesting is carried out both manually and mechanically. Pinot Noir is harvested in late August, Macabeo in the first week of September, and Charllo in the second and third week of September.
At the winery, the fruits are carefully sorted. Fermentation is carried out in stainless steel tanks at a temperature of 16 ° C. Secondary fermentation is carried out in bottles.
Hola Sushi Brut is the best complement to Japanese cuisine, it goes well with sushi, sashimi and rolls.
After vinification, sparkling wine is aged for 12 months in the cellars of the winery.
Hola Sushi Brut is the best complement to Japanese cuisine, it goes well with sushi, sashimi and rolls.