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34% Xarel·lo

30% Parellada

25% Macabeu

11% Chardonnay



Alcohol (% vol): 11'70

Sugar (g/l): 38,00

Total Acidity (g/l): 4,00

SO2 (mg/l): 19/74

Volatile Acidity (g/l): 0,18

pH: 3,13


second fermentation in bottle during 6 weeks at 13ºC and aging on fine lees until the time of disgorgement for a minimum of 15 months.

Tasting note

COLOUR: Pale golden yellow in colour with lemon green reflections, fine bubble and a constant rosary, slow climbing and an ample and persistent crown on the sides of the glass.

AROMAS: Primary aromas with very ripe fruit reminders (pear, golden apple, ripe bananas), a varietal with a floral reminder, cut and dry grass, a hint of aniseed, a background of yeast and citric nuances.

IN THE MOUTH: In the mouth, fine and agreeable carbonic gas, refreshing sensation moderately citric, lengthy retro-taste, retro-nasal white ripe fruit, pastries (brioche) and very marked creaminess and sweetness.

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