Xarel·lo, Macabeo and Parellada

Appearance: Pale lemon colour with greenish tones.

Nose: Aromatic nose with notes of citrus, green and tropical fruit.

Palate: On the palate it is a cava with a pleasant entry, fresh acidity and integrated and lively bubbles.

After the grapes from organic vineyards are harvested and the cuvée is vinified, a second fermentation is carried out in the bottle the base wine, a second fermentation is carried out in the bottle using the champagnoise method. champagnoise method. The cava is aged for a minimum of 12 months in our cellars. Once it has finished its evolution, the disgorging and the addition of the expedition liqueur to give it a unique Once the cava has finished its evolution, it will be disgorged and the expedition liqueur will be added to give it a unique and characteristic touch to our cava. The dosage will be of 22 g/l sugar using a wine base with ecological vermouth and creating a DRY STYLE.

Vertical position of the bottle, away from light and draughts, at a temperature not exceeding 20ºC. temperature not exceeding 20 ºC.

Serve in a wine glass with two ice cubes. It can be personalised to taste: add a mint leaf, a slice of peach...