Grapes: Macabeo, Xarel-lo and Parellada
Vineyard: Clay-limestone with deep limestone subsoil. Certified organic, vines planted between 1984 and 2009.
The grapes are harvested by varieties, pressed, and naturally sedimented in underground concrete vats. The alcoholic and malolactic fermentation occurs with indigenous yeasts during the winter after the harvest. The wine is then racked and put in bottles, where the secondary fermentation takes place on lees for a minimum of 15 months until disgorgement. Zero dosage. Total SO2 23ppm only (2019 vintage)
Personality: Fresh and creamy, this Cava is a perfect combination of a young-like vivacity and fruitiness with more serious chalky terroir hints, and toasted notes and fine bubbles brought by long aging.