A dense and fine mousse appearance with a pale yellow coloring, highlighted with green undertones.
Ideal as an aperitif and to accompany starters and deserts, that are not too sweet.
The carefully selected Macabeo grapes are picked at the beginning of September. Following a cold maceration of the grapes in pneumatic presses, the must is fermented in stainless steel tanks at a temperature of 57ºF (14ºC). In January a process called “tiraje” takes place where the new wine is bottled and the second fermentation occurs in the bottle. The cava is stored in “rima”, special containers for holding the bottles in position, for nine months.