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: Fresh notes exalting the youth of this cava. Reminiscences of flowers together with gentle touches of white pulp fruits and ageing undertones. Fresh, with excellent balance of acidity and sweetness. On the palate is rich, with floral undertones and flavours of creamy pastries. Long and persistent after-taste.