40% Macabeo, 40% Xarel-lo, 10% Parellada, 5% Chardonnay. Methode champenoise. Hand harvested grapes are whole cluster pressed with very gentle levels of pressure. Base wines are vinified via spontaneous fermentation in small lots ranging from 1,000L to 5,000L to maintain segregration of the vineyard parcels in the cellar. Base wines are aged in tank sur lie for a short period of time before being racked to bottle. Secondary fermentation is carred out in the bottle. Final dosage is less than 6 g/L. A minimum of 60 months in the bottle after the secondary fermentation.