Once harvested, the grapes are destemmed and pressed. Stainless steel tanks are filled with the must and left to rest for 24 hours. The next day, the clear must is separated and the yeasts are sown to start fermentation.

Fermentation takes 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. In the bottle it will undergo the second fermentation or foaming and will remain in aging for a minimum of 15 months.

Then it is clarified with desks, expedition liquor is added and a cork is put on.

The concentration of sugars for Brut nature is less than 3 g/l for Brut is 5-6g/l.

Fine and perfectly integrated bubbles, a fine and constant rosary.

The varietal aroma mixes fresh notes (white peaches, fennel, lime) and white flowers.

The palate is wide, structured, fresh and with nerve thanks to its citrus touches. At the end of the mouth, the presence of dried fruits and the long aftertaste stand out. We recommend serving cold.