Varieties: Chardonnay, Macabeo, Parellada, Xarel-lo.
Elaboration: Made from the three classic Penedés varieties plus a portion of Chardonnay. The time it has remained in the cellar for its second fermentation is around four years.
Serving temperature: 6ºC
Pairing: Mixed rice dishes, Capon and Poulard, Deer, Quail and partridge, Rabbit and hare, Cured sausages, Entrecote, T-bone steak and sirloin steak, Stews and meats with sauce, Dried fruits, Wild boar, Cured ham, Seafood with sauce, Duck, etc.
Appearance: Clean with golden yellow tones. Soft detachments of small bubbles that form rosaries until reaching the surface.
Aroma: Intense aroma of exotic fruits typical of the Chardonnay grape. Tertiary aromas from aging on the lees stand out, such as pastries and dried fruits.
Taste: The palate is very full, full-bodied. On the palate, its uniform carbonic detachment stands out. Its passage through the mouth is silky, in which its aging is appreciated. Fruit flavors are also found, with a long persistence and great elegance.
