Aging on the lees, 14 months.

25 years average age, Vega del Magro area.

750 metres.

Clay-limestone

Sorting in the vineyards and hand harvesting at night, in early September.

Selection of Macabeo vineyard parcels, chosen for freshness (acidity) and aromatic potential. The grapes are cooled at 10°C ready to be pneumatically pressed using only the first run juice (60% yield). Cold decanting-cleaning without clarifying agents. Controlled fermentation at 16º-18ºC for 15 days.

After blending together the different wines, we start bottling in the first few months of the year. Second fermentation and aging take place in our cellars at 16°C.

Pale straw yellow color with fine bubbles. Citrus and apple with hints of floral and fine bakery aromas. Nice on entry to the palate, the cava is well-built, with well-balanced carbon dioxide and a lovely creamy finish.

On its own or with fish and seafood, salads, pasta, rice, spicy dishes, Asian food and all kinds of appetizers.

Box for 6 bottles, 75 cl. each.