WINEMAKING:

Cava made from the best Chardonnay, Macabeo and Xarel-lo grapes from the estate in the Penedés region.

Night-time harvesting to avoid oxidation and temperature increases, partial de-stemming was carried out in order to optimize the pressing process as much as possible.

Afterwards, once the must has been solfitated, it is statically debourbage for 48 hours at 12ºC. Afterwards, a fermentation process begins in new French oak barrels, where the wine was kept for 6 months. Afterwards, the wine is blended with the same wine fermented in steel tanks and the second fermentation takes place in the bottle, where the wine will be 48 months before being disgorged.

TASTING NOTES:

Straw-coloured, it is notable for the formation of foam with fine, elegant bubbles forming a uniform and persistent crown. In the nose, it reminds us of pastries and dried fruits. Pleasant presence in the mouth with a very well integrated, fine and elegant carbonic. Balanced acidity. Ample and persistent with a long and very pleasant aftertaste.

PAIRING:

Ideal to accompany appetizers and seafood.

Serve between 6º and 8ºC.

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