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Produced from estate-grown, hand-harvested grapes, this Cava was bottled using yeast from the Oenologist Institute of Champagne. Second fermentation commenced in bottle, which took three months at 57? F. This wine was aged in the bottle for 21 months before disgorging. The wine is disgorged to order and thus length of time on yeast varies. All bottles are marked with a disgorgement date on the back label.