This cava is made from the three traditional varieties (Macabeu, Xarel·lo and Parellada). It has been made according to the traditional method. It was aged in our cellars at a constant 16ºC, and manually clarified in wooden racks. It was also disgorged manually. It will be in optimum condition for the 18 months following this process. We recommend serving it at 6°C.

Wine maker notes

Fermented for 26 days at 15ºC. Secondary fermentation of 35 days at una temperatura de 16ºC. Cold stabilised, clarified in the bottle.