Macabeo, Xarel and Parellada
More than 30 months
Prepared from Parellada, Macabeo, Xarel and Pansa Blanca (Can Cajon, Web), they differ by floors. Cold maceration of skins for a specified period of time for the extraction of the aromas. Fermentation in stainless steel barrels, subsequently in contact with their fine lees. Aging more than 3 years in bottle at 18 meters under floor under optimum conditions.
Straw yellow color with golden highlights. Thin and persistent bubbles. The nose is complex; aromas of nuts with notes of ripe fruit. In the mouth it is fresh and fine with a good integration of the bubble and an elegant after-taste. Made for lovers of dry cavas, but that at the same time look for complexity in the mouth.