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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.


41% Xarel·lo

36% Macabeo

16% Chardonnay

07% Parellada


Alcohol (% vol): 11'95

ATT (g/l): 5,97 tartaric acid

AVR (g/l): 0,20 acteic acid

Sugar (g/l): ) 0,90 glucose+fructose

SO2 (mg/l): 12/67

CO2: 6,25


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 gold yellow color with a greenish rim, fine bubbles, good release and constant rise, wide, well-marked crown and long persistence, thin and shiny tears.

AROMAS: Reminiscent aromas of fresh fruit (pear, golden apple and ripe banana), floral (white flower), vegetal notes (dried moss) and balsamic (pine leaf) and presence of aging notes (baked bread, toast, fresh yeast) and background of forest and humid land.

IN THE MOUTH: Fresh and pleasant entry in the mouth, fairly integrated carbon dioxide, soft in the mouth and creamy character, fresh acidity (lemon peel, green walnut), dry, fruity aftertaste and long persistence and creamy sensation, structured and balsamic aftertaste (eucalyptus ) and gently mineral (granite, dried algae).

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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