Wine maker notes

This cava is the most classical because it has beenmade from the three traditional varieties (Macabeu, Xarel·lo and Parellada). It has been made according to the traditional method. It was aged in our cellars at a constant 16ºC, and manually clarified and disgorged manually with no freezing. It will be in its optimum condition for the 18 months following this process. We recommend serving it at 6°C.

Technical notes

Alcohol content12% vol. Total acidity3.7 g/l PH3 Pressure CO25.5 Residual sugar6 g/l Total SO284 mg/l