The weather conditions during the 2022 harvest were characterized by high temperatures and successive heat waves that were experienced at the end of spring and beginning of summer 2022. They were higher than normal, therefore, they conditioned an advance of the harvest compared to the previous year. They also marked a notable reduction in production volume of approximately 28%. Likewise, it was a shorter harvest in time, since the later varieties also advanced their maturation and were harvested before the dates on which they are usually carried out. However, the phytosanitary status of the grape was very good and excellent quality was achieved. A very good level of alcoholic strength and adequate phenolic maturity and acidity were obtained. The quality of the fruit shows ideal acidity and sugar to produce good wines and cavas, of high concentration and very clean aroma

Grapes are harvested at night to avoid high temperatures and premature fermentations. They are quickly transported to the winemaking cellar and refrigerated at 10ºC to avoid the colour of the skins dyeing the must. Once the must is pressed and each variety has fermented separately at a constant 16ºC to preserve its primary aromas, the must is blended and bottled along with the base wine, to which the yeast and sugar are added to produce the formation of bubbles in the bottle. For the second fermentation, the bottles are kept in underground cellars at a constant 15º-17ºC where the wine is in contact with the lees.

* 30% Xarel.lo

* 30% Parellada

* 30% Macabeo

* 10% Chardonnay.