The grapes are harvested by hand from organic grapes in small boxes, seeking the optimum ripening point for each of the varieties in order to obtain a base wine with freshness capable of aging nobly. Vinification on the estate. After a light skin maceration (contact of the must with the skin) to obtain the desired color, the grapes are delicately pressed to obtain the free-run juice. Fermentation is carried out in stainless steel tanks at 15ºC and then the traditional winemaking method is applied. It is offered for sale after disgorgement, indicating on the label the date of disgorgement and the exact months of aging of each bottle.
A cava made 100% with the Monastrell variety, known in Alella as Mataró, which is found in the sandy-loam soil of Sauló. A sparkling cava, made from organically grown grapes that is born from a rosé wine from which only the flower must is used (the first must, the highest quality). It has an average aging of 15 months in the cellar that makes it gain in delicacy.
