50% Macabeu, 30% Xarel·lo and 20% Parellada
Alcohol: 12% vol.
Soft extraction of free-run must. Slow fermentation, between 15 and 17oC. Second fermentation and ageing in bottle with constant temperature for a minimum of three years. During disgorgement we add liqueur d’expédition, but no additional sweetness.
On the eye: Pale, crystalline with golden glitters. Fine and delicates bubbles.
On the nose: Clean aroma, elegant and fresh.
On the palate: Really alive and balanced. Soft and fruity.
It is fresh with light aroma; it is a cava for any time of day. Especially recommended for any type of fish and selfish. Suitable with white meat. Perfect as an aperitif.
Keep in fresh and dry, out of light. Temperature 15-20oC. Consume temperature between 5-7oC.