The aim of this cava is to achieve the maximum expression of the refinement and elegance endowed by the three traditional grape varieties, with more influence from ageing to attain a complex cava with greater structure and creaminess. From the very first vintage in 1988 it has been made without any additional sugar.

Varieties: 30% Macabeu, 40% Xarel·lo and 30% Parellada
Winemaking process: Bottled in January 2001. Fermented at 15ºC for four weeks. Average bottle ageing period of 30-42 months. Manual riddling. No dosage is added after the disgorging process.
Tasting notes: Brilliant pale yellow colour. Good carbonic strength with small bubbles. Elegant and persistent crown. Clean, candid aroma dominated by ageing aromas (bread, patisserie, butter, syrup). Fruity notes are also evident, with a ripe nature (apple, apricot, quince), as well as aromatic herbs (fennel). In the mouth it is oily, fleshy, mouth-filling, well balanced and fresh; good carbonic integration with a long and persistent end.
Serving temperature: 5-7ºC.