2020 concluded with good quality grapes but with a noticeable drop in production due to mildew in some areas ? caused by both the heavy rains and humidity in spring, yields of 10.000 kilos per hectare were approved unanimously by the Regulatory Council for this campaign. According to the Cava Regulatory Council, a decrease in the global production of the DO Cava was estimated at around 25% on average compared to 2019, with special incidence in the Alt and Baix Penedès, as well as in organic vineyards. The vintage has been 240 million kilos of grapes, compared to 322 million last year. The drought of the two months prior to harvest helped mitigate the effects of mildew and to obtain a small grain, of moderate degree and acidity and ensuring good quality. The weather conditions anticipated the harvest by two weeks. A high quality vintage of was achieved based on rigorous criteria that allowed guaranteeing the traceability and a quality of grapes that will culminate in extraordinary Cavas.

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. For the second fermentation, the bottles are stored in underground cellars at a constant 15º-17ºC where they are in contact with their lees.

* 30% Xarel

* 30% Macabeo

* 30% Parellada

* 10% Chardonnay