To make it, the grapes are harvested, destemmed and pressed. Stainless steel tanks are filled with the must and it rests for 24 hours.

 

The next day, the clear must is separated and fermented in stainless steel tanks for 12 days at a temperature of around 14-15ºC. Before finishing fermentation, it is bottled in cava-type bottles and covered with cork.

 

In the bottle, the fermentation will finish making the distinctive bubbles of the ancestral method. It will remain in aging for a minimum of 12 months.

 

It is then clarified with desks, after which the new and final cork is put on. It is a Brut Nature free of preservatives and free of added sulphites, only grapes, more natural than possible!