Cavas produced from Macabeo, Xarel.lo and Parellada grapes from the flatter vineyards that surround the farmhouse. Gravelly, sandy and fresh soil yields wines with just the right acidity to create fine cavas.

Grape Variety: Macabeu, Xarel·lo and Parellada.
Terroir: own organically cultivated vineyards located in Subirats.
Aging: aged in cellar minimum for 12 to 14 months.
D.O. Cava
Alcohol content: 11,5 º

Vineyard: Davant de casa, Sota a casa, La Torre, La Serra Emparrada and La Serra Parellada

Altitude: 230-260 metres high

Location: Subirats

Agriculture: Organic and biodinamic farm

Planting year: 1990 - 1988 - 1988 - 1990 - 1973

Management: Vas and Trained on Wires

Rootstock: Richter 110

Traditional Method. Second fermentation takes place in the bottle.

Pale straw colour. A slow and continuous stream forms a persistent crown of small bubbles. Ripe fruit on the nose (apple and pear). Soft and persistent bouquet in the mouth leaving a pleasant acidity.

Aperitifs
Smoked food
Cold cuts
Grilled fish or fish with sauce (creamy sauce or tomato sauce)
Seafood
Warm or cold salads
Duck or chicken