Cava obtained from organic viticulture, certified by the CCPAE (ES-ECO-019-CT) and Certified Manufacturer No. CT005574 E.
The grapes are elaborated separately. Grapes are refrigerated before pressing (to avoid loss of aromas). Press juice yield of 50%. Static dewed at low temperature. Fermentation of musts at 16-18ºC with selected yeast. Bases wine with an important acid component and a low pH appropriate for the long aging. After the bottling, the second fermentation and aging take place in cellars located 30 meters downstairs, at a constant room – temperature of 14º C all year round.