After receiving the grapes in the winery, the grapes are lowered to a temperature of 5ºC before going to the press. Using only the first press of the must, the juice is fermented at about 14ºC for 25 days to preserve the maximum aromatic power of the variety.
The bottle rests for a minimum of nine months using the traditional method. After the disgorging to remove the sediments, the dosage liquor is added.
It is an extra brut cava, with only 5 grams of sugar per liter. The color is pale and slightly salmon colored like the fruit of the Trepat variety. Fresh nose with memories of fruity pastry. Thin and elegant bubbles allow the cava to pass through the mouth more pleasantly.