Vinification: Cava made with the utmost winemaking techniques and the greatest care. The de-stemmed grapes undergo cold soak for several hours in order to maximize the primary aromas. Fermentation takes place in stainless steel tanks at a very low temperature between 12 -14 ºC for several days. The coupage wine obtained undergoes 2nd fermentation in the bottle according to the traditional “Méthode Champenoise”.
Tasting Notes: Pale, straw yellow colour with shiny golden hues and green undertones with aromas of candied fruits and hints of apple pie. On the palate fresh and vibrant with excellent balance of acidity and sweetness. Toasty and creamy hints combined with notes of fruit syrup and fine carbonic finish. Its fresh and cheerful character makes this an all-purpose cava for any occasion. It is specially recommended for all type of fish and shellfish. It may also perfectly accompany all kinds of not excessively sweet desserts