Brand:

Cupage: Xarel·lo:50%, Macabeo:15% Parellada: 20% and Reserva: 15%

Typology: Brut Nature 0g/l sugar

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

Aging: 48 months in the bottle

Serving temperature: 7-8ºC

Tasting notes: Pale yellow, brilliant, fine and persistent perlage.