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Cava produced by Celler Josep M. Ferret, S. L. It is a cava with more than 36 months of aging. Pinot Noir and Trepat. It has an alcohol content of 11.5º and its ideal serving temperature is 6 to 8ºC. Download product sheet
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Cava produced by Celler Josep M. Ferret, S.L. It is a cava with over 30 months of aging. Parellada, Xarel.lo, and Macabeo. It has an alcohol content of 11.5º and its ideal serving temperature is between 6 and 8ºC. Download product sheet
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The production of sweet and sour cava vinegar starts with the leftover wine from the disgorgement of Cava. This wine, which has aged in the bottle for a minimum of two to seven years, undergoes acetic fermentation in oak barrels for a long aging period of three to four years. Download product sheet
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The production of balsamic cava vinegar starts with the leftover wine from the cava disgorging process. This wine, which has aged in the bottle for a minimum of two to seven years, undergoes acetic fermentation in oak barrels with a long aging period of three to four years. Download product sheet
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Rosé wine produced by Celler Josep M. Ferret, S.L. Its ideal serving temperature is 6 to 9 ºC. Download product sheet
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White wine made by Celler Josep M. Ferret, S.L. Controlled fermentation in stainless steel tanks. Garnacha Blanca and Macabeo. It has an alcohol content of 12% and its ideal serving temperature is between 5 and 8 ºC.