n the region of Penedès since more than 100 years ago Cava is being elaborated as a singular and genuine product with the classical characteristics of this land. Following the tradition and through an accurate process of elaboration eminently craft from the choice of the best native varieties: Macabeu, Xarel·lo and Parellada, which are treated with the maximum love and control from the land to the press. Once in a cellar, a first fermentation of clean grape juice at controlled temperature will give a fresh, aromatic, elegant and vivacious wine destined to the dam of foam by the traditional method champanoise, which will provides a second fermentation in bottle.

    ne time in the bottle, the wine undergoes a slow rest which the yeasts will be transforming the young wine into an attractive and restless Cava, giving some characteristics of freshness, softness and typical bouquet of Mediterranean clime and Land.