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, Parellada

Terroir: Own organic viticulture vineyards located in Subirats.

Aging: Aged in cellar minimum for 14 to 16 months.

D.O.: Cava

Alcohol Content: 11,5º

Vineyard: Davant de casa, Sota 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. 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 croquettes

Grilled crayfish or crayfish with sauce

Rice with vegetables and snails

Noodles with shellfish

Puff pastry with mushrooms

Duck or chicken