Brand:

Coupage: Xarel·lo:30%, Macabeo:40% Parellada: 30%

Typology: Brut 6-8g/l sugar

Procedure: Rapid, gentle extraction of 50% of the must. 1st fermentation at 15-18ºC. 2nd fermentation at 12-15ºC.

Aging: 30 months in the bottle

Serving temperature: 7-8ºC

Tasting notes: Pale yellow, brilliant, with aromatic, fruity hints. A very balanced product.