Vineyard: Estate owned vineyards located about 45 miles west of Barcelona in the River Anoia valley. The family owns a total of 150 hectares planted mostly to traditional varieties. This area is particularly suitable for the production of base cava wines of great quality, because the vines have naturally low yields and the grapes are high in acidity. The cava is based on the indigenous grapes Xarel-lo, Macabeo and Parellada.
Orientation: South East
Soil: Clay and Limestone.
Viticulture: The vines are trained to the Royat system which is good for areas with very low rainfall. Vine density is 3000 vines per hectare. They are working completely organic and just recently got certified.
Vinification: The first fermentation takes place in stainless steel vats at a controlled temperature. The wine is then bottled along with yeast and some added sugar for the second fermentation which takes place in the bottle in their underground cellar.
Aging: Second fermentation takes place in their cool cellars for 30 months before riddling and disgorgement. 3 gram dosage.