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 organic viticulture vineyards located in Subirats.
Aging: aged in cellar minimum from 12 to 14 months.
D.O. Cava.
Alcohol content: 11,5 º

Traditional method. Second fermentation takes place in the bottle.

Pale straw colour. Soft consistent and long lasting stream of bubbles. Strong in the nose. There are notes of sweet pastries with a reminiscence of citrus. A perfect balance of ripeness and freshness. Soft creamy and dry in the mouth with a long lasting aftertaste.

Consommé, preserves in escabeche, ham corquettes, grilled crayfish or crayfish with sauce, rice with vegetables and snails, noodles with shellfish, puff pastry with mushrooms, duck or chicken.