It usually starts in the second week of September. It is carried out manually and the grapes are transported to the winery in boxes containing 25-30 kgs or in small stainless steel trailers when the vineyard is close to the winery.


Grapes are harvested at night to avoid high temperatures and premature fermentations. They are quickly transported to the winery and refrigerated at 15ºC to avoid the color of the skins dyeing the must. The flower must is obtained by pressing the grapes lightly, so it does not contain tannic materials that confer sourness to the wine. Once the must has been filtrated, yeasts are added to the base wine to start the fermentation process at a constant 16ºC to preserve its primary aromas. For the second fermentation, the bottles are stored in underground cellars at a constant 15º-17ºC where they are in contact with their lees.


This cava spends a minimum of 12 months in the bottle. After this period, sediments are decanted naturally and removed with a minimum loss of sparkling wine and liquor of expedition is added.


Colour: Attractive cherry red color. Fine and persistent bubbles.
Nose: Good intensity with clean aromas of ripe fruit.
Palate: Fresh, fruity, pleasant, with good structure and medium intensity.
Food matches: This sparkling wine is perfect as an aperitif as well as an accompaniment for salads, rice, seafood and light fish dishes.