Long-matured sparkling wine made from old Xarel-lo and Macabeo vines.
Terroir, method of production and maturation: The grapes are hand-picked from limestone vineyards planted in 1950 and 1955, located in the Alt Penedès. For the base wine, Xarel-lo goes in oak barrels and Macabeo in steel tanks. The second fermentation takes place in bottles, where the wine matures on the lees under a natural cork for more than 30 months. Recorking is done by hand and no dosage is added to the wine.
Use: An aperitif for parties, but because of its abundance, it also works throughout the meal.
Description: The multidimensional scent has nuttiness, marzipan and cookie-like notes. The dry taste is layered, the acidity lively, the mousse refined and the long aftertaste seductively toasty.