This Cava is a reflection of our traditional line of cavas through which we seek to respect the personality of traditional varieties to the utmost: refinement, elegance, freshness and balance. From the very first vintage in 1988, our Brut Nature has always been made without any added sugar.

Varieties: 30% Macabeu, 30% Xarel•lo and 40% Parellada
Winemaking process: Fermentation at 15ºC for four weeks. Average bottle ageing period of 20-30 months. Manual riddling process. No dosage is added after disgorging.
Tasting notes: A brilliant pale yellow colour. Good carbonic strength with small bubbles. A clean, candid aroma resulting from the combination of ageing aromas (almond) with fresh fruit (apple, grapefruit) and floral aromas (white flowers, anise, country herbs) contributed by the base wine and secondary fermentation. Well balanced in the mouth, dry, light and fresh with a long, persistent finish.
Serving temperature: 5-7ºC