CULTIVATION
Guarantee Origin and grow land:
 
DO Cava ( Penedès, Conca).
Altitude and vineyard plantation:
 
From 200 m to 700 m .
Varieties:
 
Morastrell y Garnacha.
Harvest's period:
 
First of September.
         
WINE BASE ELABORATION
Softening:
 
No.

Pressing:

 
Soft pressing. Attained maximum pressure 0.5 kg/cm2.
Settling:
 
Static .
Fermentation:
 
Sustained until exhaust sugar, in 15-16ºC.
Wine base Coupage:
 
70% Morastrel and 30% Garnacha.
         
BOTTLING CAVA
Dates edition:
 
Beginning of 2.007
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 12 to 18 months.
Operations:
 
One stirred up to favouring the contact of the yeast with cava.
Poitening bottle:
En Girapalets (turn pallet), in 72 hours; Movements of rotating, rolling and rise.

Disgorging:

 
9 gr./l. Sugar addition on the expedition liquor .
         
Optimum conditions consume

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

         
Testing Note
Strong colour, with reflections(reflexes) salmon, small bubble that creates a thin and persistent wreath, intense nose to fruits of forest, with notes of vanilla. In mouth the sensations of freshness and acidity that dominate in a beginning yield the protagonist after a few seconds to a Champaign of body and good structure that leaves an excellent flavour in mouth.
         
Analytic
 
Alcoholic degrees :
 
11.9%
Total Acidity (expressed in tartaric acid):
5.65 gr/l
Pression CO2:
5.5 Kg/cm2
Sugar addition :
9 gr/l
Volatile Acidity(expressed in acetic acid):
0.31 gr/l
Non reducing dry stract :
19.5 gr/l