Manufacturing Process:

• Wine growing : A selection from our best estates, tillage without herbicides and insecticides.
• Harvest: Hand picked, in order to select the grapes in their optimum maturity and maximum health.
• Vinification: Cold maceration for about 10 - 12 hours after stripping, to get the right color and maximum fruity aroma . Cold fermentation in stainless steel tanks at a 16° - 18°C. Each of the varieties that make up the blend (Grenache and Monastrell) ferment separately.
• Bottling (Tiraje): The tirage liqueur and yeast have been selected by our team. Bottles are placed horizontally in the darkness of the cellar at a temperature of 16°C to allow a 2nd fermentation and ageing.
• Second Fermentation and Ageing: The bottles are kept in the cellar at least 15 months at a temperatura between 12 and 16°C. This contact time between the base wine and yeast gives it a unique personality and reserve category.
• Movements: Automatic, using modern and efficient machinary to decant the yeast into the neck of the bottle.
• Disgorging and final corkage: Automatic. Once the cava is free of the yeast used for the 2nd fermentation, we proceed to add the sugar(Nature <3g. / lt.), And then the bottle is closed using natural cork.

Blend:

• Grenache: 60%
• Monastrell: 40%

Analytical data:

• Alcohol: 12% vol.
• Total Acidity: 6,5g. / lt. (tartàric).
• Reducing Sugars 0,8 g ./ lt.
• Carbonic Pressure: 5,6 bar.

Recommendations:

• Conservation: Vertical position of the bottle, keep away from direct sunlight and draughts, keep at a temperature not exceeding 20° C.
• Serve: Chilled between 6 - 8 ° C. (cool slowly in an ice bucket or at the bottom of the fridge) open a few minutes before serving and serve in tall glass of fine and transparent glass (flute type).
• Pairing: Ideal for cocktail, cold appetizers, rice and desserts that are not too sweet.