The art of making Cava has been passed down from generation to generation. The great wish has always been to introduce as many people as possible to the Pénedes region and of course the Cava.
The grapes are picked by hand and undergo the first fermentation in stainless steel. The second fermentation is in the bottle according to the 'Méthode Champenoise'. Selected yeast cells provide a creamy character.
Drifting aromas of stewed apple and candied fruit pass into notes of toast, honey and cream. The fresh acids provide balance in this delicious Cava
Food pairing: with fish and shellfish, but also with desserts that are not too sweet!