A cava for a special occasion
Winemaking and aging
The grapes are fermented very slowly at low temperatures, in stainless steel tanks to ensure the aromatic wine base. The second fermentation, in bottle, is carried out following the traditional method and, after disgorging, the cava remains in the bottle for 18 to 24 months.
Intense and balanced. Full, flavourful, fresh and with well-balanced carbonic. Lingering aftertaste in the mouth. Hints of nuts and yeast. Excellent harmony between alcohol and acidity.