Manufacturing Process:

• Wine growing : A selection from our best estates, tillage without herbicides and insecticides.
• Harvest: Hand picked, in order to select the grapes in their optimum maturity and maximum health.
• Vinification: Light pressing for the first portion of most (most flower) and static racking to respect fully the fruit. Cold fermentation in stainless steel tanks at 16°- 18°C. Each of the varieties that make up the blend (Xarel·lo, Macabeo and Chardonnay) ferment separately.
• Bottling (Tiraje): The tirage liqueur and yeast have been selected by our team. Bottles are placed horizontally in the darkness of the cellar at a temperature of 16°C to allow a 2nd fermentation and ageing.
• Second Fermentation and Ageing: The bottles are kept in the cellar at least 15 months at a temperature between 12° and 16°C. This contact time between the base wine and yeast gives it a unique personality and reserve category.
• Movements: Automatic, using modern and efficient machinary to decant the yeast into the neck of the bottle.
• Disgorging and final corkage: Automatic. Once the cava is free of the yeast used for the 2nd fermentation, we proceed to add the sugar(Nature <3gr. / lt.), And then the bottle is closed using natural cork.

Blend:

• Chardonnay: 55%
• Xarel·lo: 35%
• Macabeo: 10%

Analytical data:

• Alcohol: 12,20% vol.
• Total Acidity: 5,8g / lt. (tartaric).
• Reducing Sugars 2,3 g / lt.
• Carbonic Pressure: 5,6 bar.

Recommendations:

• Conservation: Vertical position of the bottle, keep out of direct sunlight and draughts and at a temperature not exceeding 20°C.
• Serve chilled between 6 - 8 ° C (cool slowly in an ice bucket or at the bottom of the fridge) open a few minutes before serving and serve in tall glass of fine and transparent glass (flute type).
• Pairing: Ideal for white meats, seafood and as a drink with a snack at any time