Winemaker Notes
This
wine is made with 40% Macabeo, 40% Xarel-lo, 10% Parellada and 10% Chardonnay. The grapes are picked
from mid-August until the end of September. The handpicked and mechanically harvested grapes come from our
vineyard site called “Can Bas” with an average age of vines of 15 years. Fermentation takes place in stainless
steel tanks at a very low temperature between 12 -14 ºC for several days. The coupage wine obtained undergoes
2nd fermentation in the bottle according to the traditional “Méthode Champenoise”. We employ a strain of yeast
which increases mannoprotein content in the cava in order to achieve velvety and creamy mouth feel.
The
wine is fresh on the nose with hints of white flowers and white peach. On the palate, it's fresh with an
excellent balance of acidity and some sweetness. It is rich with floral and creamy pastry undertones. Long and
persistent finish.