Vinification:The de-stemmed grapes undergo cold soak for several hours in order to maximize the primary aromas. 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 cava ages in the silence of cellar on its lees. Bottle ageing between 12 and 15 months.
Tasting:Fresh, with excellent balance of acidity and sweetness, rich, with floral undertones and flavours of creamy pastries. Long and persistent after-taste
Award:2014 &2015 International Wine Challenge Catavinum: Silver Medal / 2016 San Francisco International Wine Competition: Silver Medal / 2016, 2018 &2019 Vinari Awards of Catalan Wines: Silver Medal / 2017 Catavinum World Wine & Spirits Competition / 2018 & 2019 Vinari Awards of Catalan Wines