Cava fresh and balanced in the mouth and white and citrus fruits stand out on the nose, with notes of pastries and fresh yeast.
Extraction of the flower must with gentle pressing, followed by fermentation at low temperature in stainless vats. Second fermentation in bottle aged for 20-24 months.
Varieties: 40% Macabeu, 40% Xarel.lo and 20% Parellada
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