Varieties: Xarel·lo, Macabeo and Parellada.
Vineyard: Selection of vineyards in the Penedés region, located 250 metres above sea level.
Harvest: Selection of bunches in mid-September.
Production: Immediate pressing. Subsequent cooling of the musts and racking. Controlled fermentation at a temperature below 16ºC. Finally, a short ageing process is carried out on its fine lees and the base is prepared for the second fermentation.
Ageing: 24 months of ageing in the bottle.
Alcohol content: 12% Vol.

Tasting
Visual: Pale yellow colour with slight golden reflections. Persistent and with good release of bubbles that rise in a rosary forming a crown.
Nose: Pleasant, powerful and fine, at first impression, and later fruity aromas with slight nuances of ageing are distinguished.
Palate: Fresh and persistent, with a fruity, full and complex aftertaste due to bottle aging.