Brut Reserva

Varieties:40% Macabeu, 40% Xarel•lo, 20% Parellada.

Vineyards: 20-30 years.

Elaboration:Remove the flower must gently pressed, followed by low temperature fermentation in stainless steel vats. Second fermentation in bottle aging for 18-20 months.

Tasting:With some reflections green and yellow, with lively and formation of carbon crown.Hightlighting white fruits and citrus in the nose, with notes of fresh pastries and yeast.Mouth with freshness and balance.

Award: