• Dry style
• Stonefruit
• Brioche
• Refreshing acidity

"A generously expressed Cava, the fragrant bouquet shows ripe citrus, apple, brioche and almond characters, leading to a flavoursome palate that is nicely rounded and beautifully weighted, backed by refreshing acidity. The wine is immediate and attractive, and offers lovely drinking" Sam Kim Wine Orbit

"Light golden colour with depth, paler on the rim, the bubbles very fine and moderately persistent,  This has a well-concentrated and packed bouquet with a good core of white and yellow stonefruits harmoniously melded with nutty notes and a fine bready autolysis layer, unfolding apple elements with aeration.  Dry to taste and medium-bodied, the palate features refined flavour of yellow stonefruits and apples, along with an amalgam of nutty and bready autolysis at the core.  The mouthfeel is softly refreshing with creamy effervescence integrated with enlivening acidity.  The wine flows along a fine-textured line leading to a crisp, dry finish of apples and nuts.  This is a crisp, clean Cava with apple, stonefruit, nutty and bready flavours.  Serve as an aperitif and with canapes over the next 2 years.  A blend of 35% each Macabeo and Parellada, and 30% Xarello, the primary fermentation without MLF, the wine aged 9 month on lees with a resulting 11.5% alc. and 8 8 g/L RS" Raymond Chan, Mar 2017

"This easy-drinking wine is a good example of Cava, the famous Catalonian bubbly. Very scented and lively it is light to medium-bodied (11.5% alc/vol), with strong citrusy flavours, hints of apples and herbs, gentle yeasty notes and dryish finish" Michael Cooper, Master of Wine Dec 2017

A pale yellow color is obtained from a correct blending of our best wines. Fine and persistent bubbles we perceive a pleasantly intense aromas of rich butter croissant, resulting in a cava that is mild and well  balanced in the mouth.

Harvest is done by hand in the early morning in order to have cool grapes. Grapes are pressed by latest technology of pneumatic presses, which is slow and gentle to the grapes, as well as protects them from oxidation. Cold settling for 24 hours, racked off its gross lees and inoculated with a neutral yeast strain in stainless steel tanks in order to preserve natural fruit character. the malolactic fermentation is impeded to retain a vivid natural acidity. once the primary fermentation is complete, the tanks are analyzed and our winemaker, david tofterup, will make the blend for the base wine for.

At this stage the alcohol is approximately 10%. once the new cava blend is made, the wine is bottled along with yeast, sugar, nutrients and bentonite and the wine is ready to undergo secondary fermentation. After 4-6 weeks all sugar is consumed, co2 is created, alcohol level reached 12,3% and the lees sediment. the wine is aged on its own lees, which gives the wine a creamy palate as well as softens the mousse of the final wine. After 9 months the bottles are riddled and disgorged. During disgorgement 6 grams of sugar is added to each bottle giving a final residual sugar concentration of 8 gr/l.