Coupage: Xarel.lo: 50%, Macabeo: 30% Parellada:20%
Typology: Gran Reserva 0g/l sugar
Procedure: Rapid, gentle extraction must. 1st fermentation at 15-17ºC. 2nd fermentation at 12-14ºC.
Aging: 36 months in the bottle
Serving temperature: 6-8ºC
Tasting notes: Pale yelow with golden reflections. Fine sparkle and slow evolution.
It remembers the aging maturity and freshness of white fruit pulp whith aromatic herbs. Gives a carbonic perfect balance.
