High quality entry-level Cava, bone-dry but seriously quaffable. Yeast, apple, citrus and a firm sea breeze on the nose, very dry and mineral on the palate. Great aperitif, with or without screamingly fresh seafood.
Conventional farming and vinification. Indigenous Penedes grapes: Xarel-lo 60 %, Macabeo 20 %, Parellada 20 %. Traditional Method sparkling wine, second fermentation in bottle followed by 14 months on the lees before degorgement.