The grapes are picked, 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 corked. In the bottle, the fermentation will finish making the distinctive foam 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!

The aroma is elegant and complex. With fine and perfectly integrated bubbles, a delicate and constant rosary.

 

Fruity aromas of plum and raspberry mixed with floral notes of chamomile, violet and honey.

 

In the mouth it is broad, structured, fresh and with nerves thanks to its citrus touches. The finish is long with the presence of fruit. We recommend serving cold.