Matured on its lees for 10 months, the wine offers slightly yeasty and white floral notes and a fresh and crisp finish.
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(40% Xarel.lo/35%, Macabeo/25%, Parellada) The grapes were harvested, pressed, and fermented in stainless steel.
Founded in the 1920s, Cavas Masachs was a project of passion for owner Josep Masachs – he established this winery to produce Cavas for his consumption. In 1977, his sons Josep and Joan Masachs introduced a premium line of estate Cavas called Mas Fi, produced and bottled by Masachs Estate. Located in Vilafranca del Penedes, Spain, Masachs is a 103 acre estate planted on steep clay slopes with limestone and sand topsoils. All Mas Fi Cavas are made in the method Champenoise, in which the secondary fermentation occurs in the bottle.