Brut Reserva Blanc de Blancs
40% Macabeu, 40% Xarel·lo, 20% Parellada.
Extraction of the flower must with gentle pressing, followed by fermentation at low temperature in stainless steel vats. Second fermentation in bottle aged for 20-24 months.
Greenish color with some yellow reflections, with lively carbon and crown formation. The nose highlights white and citrus fruits, with notes of pastries and fresh yeast. Mouth with freshness and balance.