The vinification at low temperatures keeps the fruit and the good nose, and the added yeasts of highest quality turn the wine into a very elegant cava, very fine and pleasant in the mouth.
In the nose, it is very fruity with aromas of apple and pear from the varieties Macabeo and Parellada. Very delicate aromas from the yeasts, which have been in contact with the wine in the cellar for around 12 months before the “degorging”.