Reserva Cava with more than 24 months in our cellars. When disgorging, we don’t add any dosage, keeping the minimum residual sugar level. Dry, serious, round and matured. It is therefore a cava brut nature to accompany any dish except sweet desserts.


40% Xarel·lo

30% Macabeo

15% Chardonnay

11% Parellada


Alcohol (% vol): 11'85

Sugar (g/l): ) 1,20

Total Acidity (g/l): 4,00

SO2 (mg/l): 14/58

Volatile Acidity (g/l): 0,20

CO2: 6,10


Second fermentation done in bottle during 45 days at 13ºC and ageing extended maturation on lees (yeast cells) until its “disgorgement”.

Tasting note

COLOUR: Pale straw with hints of green A fine slow rising and constant bubble medium-high brilliant crown presence of legs.

AROMAS: Ripe white fruit (baked apple, peach and melon) and obviously hints of ageing on lees where there are more complex aromas such as toasted bread, brioche, yeast and mushrooms with a hint of minerality (calcareous) and dried grass.

IN THE MOUTH: Entrance in the mouth balances the absence of sugar with a creamy sensation from the ageing. Medium citric acidity of CO2 present in the background. A slightly bitter finish and a long aftertaste with certain minerality with hints of tea leaves and undergrowth.

Organic Cava

This label guarantees that this cava has been produced following the rules of organic farming, which has been controlled throughout the process of production, processing, packaging and commercialization.