Varieties

Macabeo, Xarel·lo, Parellada and Chardonnay.

 

Elaboration

The grape at the base of this Cava has been harvested at its optimum point of maturity, determined by the right sugar concentration and the right acidity, all leading to an excellently balanced final product.
Vinification at low temperature ferments the musts slowly and under control, preserving the fruity aromas characteristic of the grapes they come from.
After bottling, the second fermentation takes place in the underground cellars, also at low, constant temperature throughout the period of fermentation and rest (two and a half years minimum).

 

Colour and Aroma

Very neat wine, golden shades. The size of the sparkle is small and persistent, thanks to the regular fermentation at the cellar.
Chardonnay provides to wine an exotic perfume.
Macabeo and Parellada, gives notes of apple, pear and peach.
It has also notes of bakery , fennel ad aniseed, proceeding from the long rest with yeasts in bottle.

 

Structure

Good persistence in the crown and marked effervescence, indicating a paused solution of carbonic acid during the second fermentation.
Complex aroma, with notes of ageing in dregs. Finely preserved fruity aromas (apple, pear) from the primary aromas of the grapes and its fermentation.
Xarel·lo gives both body and structure.