A sparkling wine made through a single fermentation (ancestral method).

The three grape varieties are fermented separately. Fermentation begins with the Macabeo and Xarel·lo macerated two days with the skins, and when they are about to finish fermenting, they are blended with the Parellada juice, which is just starting its fermentation. Once the blend is nearly done fermenting, it is bottled, and fermentation finishes in the bottle. After 6 months of bottle aging, disgorgement is carried out to remove the lees.

TASTING NOTES

Color: Pale yellow. Aroma: High intensity. Aromas of white fruit stand out, with secondary notes of yeast.

Palate: High intensity. Dry. High acidity. Low alcohol. Low tannins with a long finish. On the palate, the bubbles are very well integrated and white fruit aromas are present.

Development: Ready to drink now, but with potential to continue aging in the bottle.