Grape varieties
Macabeu, Parellada, Xarel·lo.

Bottle ageing
12 months minimum.

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

Vine age
Various.

Disgorgement
The date of disgorgement is printed on the back label

Winemaker's notes
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.

Suitable for Vegans

Reviews
Search for reviews from critics worldwide