penedès, spain - bright berries, tiny bubbles, truly blessed
Manually harvested grapes. Pinot Noir at the mid–August and Trepat at the beginning of October. Grapes coming from the vineyards with the average age of vines between 25 and 30 years and controlled by our team of viticulturists and the Technical Department
The de-stemmed grapes undergo cold soak for several hours. Fermentation takes place in stainless steel tanks at a very low temperature between 12 -14 ºC for several days. The coupage wine obtained undergoes 2nd fermentation in the bottle according to the traditional “Méthode Champenoise”. We employ a strain of yeast which increases mannoprotein content in the cava in order to achieve velvety and creamy mouth feel.