Varieties: Macabeo, Parellada, Xarel-lo
Winemaking: Selection and processing of the grapes separately. Fermentation at low temperature to obtain a wine with the maximum aromas of the fruit itself. Subsequently, the second fermentation is done in the bottle for about 16 months.
Serving temperature: 6ºC
Pairing: Fish rice dishes, Mixed rice dishes, Capon and Poulard, Quail and partridge, Rabbit and hare, Crustaceans, Cured sausages, Entrecote, T-bone steak and sirloin steak, Cured ham, Shellfish, Duck, White fish, etc.
Appearance: Bright, with a considerable release of bubbles. The carbonic forms a persistent foam in the glass for a long time. Its color is straw yellow.
Aroma: Intense. Aromas of secondary fermentation tertiaries such as pastries combine with the aromas of first fermentation and give it its own character.
Taste: Smooth and silky, its carbon dioxide gives it freshness and vivacity, maintaining its persistence in the mouth for a long time.
