Varieties: 100% Garnacha.

Geology and soil: Clay ferric

Elaboration: Direct pressing, fermentation in tanks of 1,000 liters at 14º. Later it is bred during 4 months in its own lees, before proceeding to the tiraje. The second fermentation is done at 12º for 4 months and remains in rhyme for at least 14 more months always kept at low temperature.

Tasting note:

View: Salmon color very soft and bright due to the variety Garnacha. Because of its slow fermentation, this cava shows us a very fine, persistent and elegant bubble that denotes a careful elaboration.

Nose: Surprise the aromatic complexity of this cava in which we find at the same time aromas of tropical fruits, citrus that bring freshness, youth and at the same time we find more mature fruits such as peach or quince.

Mouth: It has a slightly sweet attack going to a fresh acidity. It surprises the pleasant sensation of its entrance in mouth in which the fineness of its bubbles do not prevent to appreciate the elegance and the complexity that the work of the lees have done in its upbringing. In the post taste and enhanced by carbon, we find again the aromatic palette that we have found in the nose. It is a cava that does not leave indifferent and its persistence is an unmistakable sign of its great quality.