Vineyards and vinification
Cartoixà, Macabeu and Parellada vineyards, cultivated in conventional agriculture. The soils are generally low-fertility sandy loam. Once harvested, the grapes are peeled and pressed. The must is filled with stainless steel tanks and left to stand for 24 hours. The next day the clean must is separated and the yeasts are sown to start fermentation. The duration of fermentation is 15 days at a temperature of between 14 and 15°C. Sugar and yeast are added to the base wine and bottled in cava-type bottles. Inside the bottle, it will undergo a second fermentation in the bottle and will remain aging for a minimum of 15 months. Then proceed to rinse with desks and subsequent disgorging, add expedition liquor and put a cork. The concentration of sugars for the Brut Nature is less than 3 g/l and for the Brut about 5-6g/l.
Huge intensity and magnificent expressivity. Thin bubble perfectly integrated, a constant rosary. The varietal aroma mixes fresh notes (white peaches, fennel, lime) and white flowers. The mouthfeel is wide, structured, fresh and edgy thanks to its citrus touches. At the end of the mouth, the presence of nuts and the long aftertaste stands out.
Recommended consumption temperature 6-8ºC.