Varieties: 36% Macabeo, 34% Xarel·lo and 30% Parellada.
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 50 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. It is a Brut Nature without the addition of sugars, and the date of disgorging is indicated on the back label.
Presentation: 37,5 cl | 75cl | Magnum | Jeroboam
Tasting Note: Yellow straw color. Clean, transparent, fine and constant bubbles with rosary formation. In the nose the pear stands out as white fruit on a well-marked note of pastry, white flower, pastry cream, candied fruit. Fresh and delicate mouth entry. Presence of fresh herbs, white flowers stand out with notes of brioche and cream making a very pleasant end of mouth. Powerful, flavorful, good acidity, fine bead, bread dough, excellent on-the-lees fruit expression, almond, good balance and length.
