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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.


33% Xarel·lo

32% Macabeo

18% Parellada

17% Chardonnay


Alcohol (% vol): 11'90

Total Acidity (g/l): 3,80

Volatile Acidity (g/l): 0,21

Sugar (g/l): ) 1,20

SO2 (mg/l): 12/64

CO2: 5,75


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 new golden yellow color with lemon peel rim, fine bubbles, good CO2 release and steady rise, wide and well-marked crown, fine tear and some dense sensation.

AROMAS: Aromas of fresh fruit (pear, baked apple, and ripe banana), floral (dried flower bouquet), vegetal notes (dry straw) and balsamic (pine leaf) and presence of aging notes (baked bread, toast, dry yeast) and damp forest background.

IN THE MOUTH: Fresh and pleasant entry on the palate, quite integrated and smooth carbonic in the mouth and fresh acidity (grapefruit, lemon peel), dry, fruity aftertaste and long persistence and creamy sensation, structured and balsamic aftertaste and softly mineral (gypsum, dried seaweed).

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.

Bronze Medal - Concours Challenge International du Vin 2008

Silver Medal – XXV Competition of wine and cava from Catalunya-Girovi 2008

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