Varieties: Macabeo, Xarel-lo and Parellada.
Winemaking: It is made according to the traditional method of fermentation in the bottle, also known as the champenoise method.
Serving temperature: 6ºC
Food pairing: It is a very versatile cava, ideal for appetizers, seafood, fish and light dishes.
Appearance: Pale yellow with greenish reflections.
Aroma: Fresh aromas with notes of white fruit, citrus and floral hints.
Taste: In the mouth it is fresh, balanced and with a fine and persistent bubble.
