CULTIVATION
Region:
  
Alt Penedès.
Guarantee of Origin:   Cava.
Altitude and vineyards plantation:
  
From 200m (Macabeo) to 700m (Chardonnay).
Varieties:
 
Macabeo, Xarel.lo y Chardonnay.
Harvest's period :
  
Beginning with Chardonnay half-last of September.
       
WINE BASE ELABORATION
Softening:
 
No.
Pressing:
  
Soft pressing. Attained maximum pressure 0.5 kg/cm2.
Settling:
 
Static.
Fermentation: :
  
Sustained until exhaust sugar, a 15-16ºC.
Wine base Coupage:
 
50% Xarel.lo, 40% Macabeo and 10% Chardonnay.
       
BOTTLING CAVA
Dates edition:
 
Along 2.005
Type of yeast:
 
Saccharomyces Cerevisae Bayanus select.
Fermentation temperature:
 
Cellar which rests the bottles, between 13 a 15ºC.
2nd fermentation duration:
 
About 1 month.
Aging inside the cellar:
 
From 36 to 48 months.

Operation:

 
Removed annual to favour the contact of the yeast with the Champaign.

Poitening bottle:

 
In desks of manual form, following(continuing) the traditional method: two daily movements.
Sugar's action:
  
To this Champaign is not added any type of liquor of expedition.
       
Optimum conditions consume

Maximum time of guard(keeper) from their putting in sale: a year maximum. Serve temperature: from 6 a 8ºC.

       
Testing Note
Yellow straw colour, with golden reflections(reflexes), small bubble that creates a thin and persistent wreath, very intense nose, pastry shop and dried fruits, with notes of vanilla. In mouth is creamy and agreeable, suitable acidity and good structure.
       
Analytic
 
Alcoholic degree:
11.8% Vol.
Total Acidity (expressed tartaric acid):
6.25 gr/l
Pression CO2:
5.5 Kg/cm2
Reducting sugar:
inferior a 2 gr/l
Volatile Acidity(expressed in acetic acid):
0.25 gr/l
Non reducing dry stract:
19 gr/l