On arrival at the winery, grapes are sorted by varietal and quality in preparation for a gentle crush by pneumatic press. Normal fermentation for the must base wine occurs at a constant temperature below 19°C. After fermentation, the must is bottled and placed in the cellar for the second fermentation, bottle aging and riddling by a gyropalette. In the traditional champagne method, at the completion of the riddling process the neck of each bottle is frozen and prepared for disgorgement and then recorked with a natural wood cork and wire cage.
Pale yellow color with golden hues. A good release of tiny bubbles rising in trains to form a cheerful crown of mousse. This Cava displays fruit notes and typical nuances of aging in bottle. There is fresh acidity for balance, with a creamy texture and lingering finish.