Varieties

Macabeo, Xarel·lo, Parellada.

 

Winemaking

Our cava is made out of the three classical grape varieties: Macabeo, Xarello and Parellada, through the traditional cava method (second fermentation in the bottle).
The high altitude of our vineyards together with the long sun hours they are enjoying, gives our wines extreme elegance and good acidity, even having a good alcohol content, which brings great balance to the final product.
The vinification at low temperatures keeps the fruit and the good nose, and the added yeasts of highest quality turn the wine into a very elegant cava, very fine and pleasant in the mouth.

Aroma

In the nose, it is very fruity with aromas of apple and pear from the varieties Macabeo and Parellada.
Very delicate aromas from the yeasts, which have been created from the long stay in the cellar for a minimum of 24 months before the “degorging”.

Structure

The bubble is small and persistent due to a very slow second fermentation in the bottle at low temperatures in the cellar.
It is a very well-balanced cava, easy to drink, as it should be for a medium-alcohol cava, with good structure, very elegant and ingressive due to a very gentle pressing of the grapes.