This cava is made from the wine of three typical cava varieties: Macabeo (40%), Xarello (30%) and Parellada (30%). This sparkling wine is main according to the "méthode traditionelle". Its unique identity has been created over decades thanks to factors such as the use of local grapes and the vineyards' mild climate. This cava goes through a second fermentation in the bottle in accordance with the méthode traditionelle and stays in the cellar for 15 months before being disgorged.
