Vineyard: 25 years average age, Vega del Magro area.
Altitude: 750 m
Soil: Clay-limestone
Harvest: Sorting in the vineyards and hand harvesting at night, in early September.
Winemaking: The grapes are cooled at 10°C ready to be pneumatically pressed using only the first run juice (66% yield). Cold decanting-cleaning without clarifying agents. Controlled fermentation at 16º-18ºC for 15 days.
Bottling: After blending together the different wines, we start bottling in the first few months of the year. Second fermentation and aging take place in our cellars at 16°C.
Tasting notes: Pale yellow color with green highlights and fine bubbles. Aromatic hints of fruit (apple and citrus), with notes of bread and pastries. On the palate, the cava possesses well integrated and lively carbon dioxide with faint baking aromas and is fresh and well balanced.
Food pairings: On its own or with fish and seafood, salads, pasta, rice, Asian food, spicy dishes and all kinds of appetizers.