We present our proposals of Cava. We have produced a totally organic champagne and champagne produced conventionally.
Organic farming method. Is aged on the lees for 24 months. 65% Xarel.lo, 15% Parellada, 20% Macabeo. On the palate it's creamy with a fresh driving acidity and a log and focused finish. BRONZE MEDALL IN PREMIS VINARIS OF 2018
38% Chardonnay, 32% Xarel.lo, 20% Macabeo, 10% Parellada. Is aged on the lees for a 72 months. Slow and complex evolution, which gives us exceptional organoleptic results. GOLD MEDAL AT THE MAGNUM AWARDS 2016.
38% Chardonnay, 32% Xarel·lo 20% Macabeo, Parellada 10%. Aged for 72 months in rhyme. Pale golden color with small bubble. Balanced and fresh.
Conventional culture. Aged for 12 months in rhyme. 55% Xarel·lo 25% Macabeo and 20% Parellada. Cava fruity with citrus notes.
Organic farming. 65% Xarel.lo, 20%Macabeo, 15% Parellada. Golden color, with flavors or pastisserie and ripe apples. GOLD MEDAL AT "50 GREAT CAVAS 2016"
Organic farming method. 100% Pinot Noir. Is aged on the lees for more than 12 months. With a long and persistent aftertaste and eith a very balanced sweet-acid finish. SILVER MEDALL "PREMIS VINARIS 2017"
Organic farming method. 100% Xarel.lo. Is aged on the lees for more than 12 months. In the mouth we will find light tastes that remind us of citrus fruits like grapefruit.