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| Cava Brut Reserve |
45% Macabeo
25% Xarel-lo
30% Parellada
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| Cava Rose |
90% Trepat, 10% Pinot Noir
Vineyard: 75 Hectares. 300 meters above Sea level . Terroir: Acidoso/calcario.
Yields: The Regulation Council of Cava permits up to 13,000 Kilos per Hectare - Dibon yields an average of 9,000 Kilos thus giving more concentration.
The vines are in trellis. Spacing is 1 meter apart
Pruning: January to March
The vineyard is in the process of becoming 100% Organic by next year
Natural yeasts used
Methode Traditionelle.
The Trepat grapes were gently pressed and the free run juice was fermented at between 18 and 20 degrees. Sugar and yeasts were added to enable the Cava to start the second fermentation in the bottle. After aging for between 12 and 18 months, the riddling was done on the wine racks, before the disgorgement and labeling. This wine has 4 grams/liter liqueur d’expedition.
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