It starts at the end of August and extends till the end of October. It is usually 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 10ºC to avoid the color 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.
This cava spends a minimum of 20 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: Pale yellow with green tones. Good release of fine and persistent bubbles, that raise slowly.
Nose: Fine, fresh and fruity nose, with good intensity.
Palate: Fresh, warm, pleasant and round, with a long finish. Well structured in the mouth, fresh and with a long and smooth aftertaste. Clean, complex and balanced.
Food matches: This sparkling wine is perfect as an aperitif as well as an accompaniment for salads, rice and fish dishes.