Varieties: 33% Parellada, 24% Macabeu, 23% Chardonnay and 20% Xarel·lo.
Production: The bunches arrive whole at the cellar and, before passing all the grapes over the selection table, a separate soft pressing is done of each variety. We use the Inertys technology in our presses which protects the juice from oxidation during the pressing phase. In winter we do the assemblage of the different varieties, the bottling and afterwards the second fermentation in the bottle.
Aging: A minimum of 60 months in the bottle. Each year we do the poignettage – moving the bottle – with the objective of mixing the yeast with the wine again. In this way we enrich the sparkling wine with aromas and tastes. The date of disgorging is indicated on the back label.
Tasting Note: New straw yellow colour. With a fine and constant bubble, clean and bright, with golden reflections. In the nose, subtle aromatic intensity. Fresh and sweet with a wide variety of aromas, that provide surprise in the tasting. Floral memories, such as honey flower, citrus notes, white fruit, balsamic herbs, such as fennel. In the mouth the acidity is well balanced, and at the end, there are delicate bitter notes, in a set of ripe fruit and balsamic touches.
Presentation: 75 cl, Magnum and Jeroboam.
