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 for 12 to 14 months.
D. O. Cava.
Alcohol content: 11,5º

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

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 with tinges of green. Shows a slow and continuous stream of bubbles forming a long lasting surface crown. Sweet and savoury notes on the palate leaving a soft and pleasant aftertaste.

Catalanan Cream.
Catalan almond sweets.
Pastry cream, cream or chocolate profiteroles.
Pies.