Varieties: Macabeo, Parellada, Xarel-lo
Winemaking: The three varieties are made and fermented separately, the blend is made and the second fermentation takes place in the bottle for about 16 months.
Serving temperature: 6ºC
Food pairing: Crustaceans, Acidic fruits, Red fruits, Cured ham, Ham, Shellfish, White fish, Pizza, Grilled chicken, Pastries
Appearance: Bright, with a considerable release of bubbles, small and medium size. A good amount of carbonic causes a persistent foam to form in the glass for a long time. Its color is pale straw yellow.
Aroma: Intense. Tertiary aromas of second fermentation combine with the aromas of first fermentation and give it a character of its own.
Taste: It is frank on the palate with evolved tastes in the bottle, with sufficient body. Smooth and silky, its carbonic keeps it fresh and lively, maintaining its persistence in the mouth for a long time.
