This blend of floral macabeo, salty xarel lo and acid-bearing parellada is Cava's classic mix for a reason. Made in the traditional champagne method, ’Bombolla’ undergoes a second ferment in bottle, adding increased complexity and tight, persistent bubbles. Uniquely, no dosage is added aka there is absolutely no residual sugar in bottle! Jolly green apple, lemon pith, whole grain pastry, Mediterranean herb garland, underripe white peach & dappling aniseed.