The second fermentation in the bottle is carried out in our underground cellars which maintain a natural temperature of about 16ºC all year round. In the cellars, completely isolated from light and sound, the yeast slowly and constantly does its work at this low temperature, integrating all the components inherent to fermentation and ageing with yeast into the wine. Our Bohigas Gran Reserva cavas are aged in the cellar for at least 30 months. The bottles are then clarified and disgorged to extract the yeast, adding the
shipping dosage prepared in this case without sugar.

Yellow with golden highlights due to its ageing. Very fine bubbles with a slow, regular detachment. Maximum persistence of the crown due to long contact with fermentation yeasts. Highly complex aromas, combining fresh fruit with jam and syrup. On the whole offering long development, always with freshness as the focus of perception and advancing to fine notes of toast, dried fruit and nuts, spices (anis) and a touch of minerals (graphite). On the palate it gives an apparent softness, structure and bubble at first, forming part of a complete block, accompanied by the aromas of ripe fruit with long persistence. Evolution with notes of pastry, spices and toastiness to produce a product with great power and projection in the glass.