The wines for cava production are selected with great care and are subjected to a minimum ageing of four years. After eighteen months, the winemaker periodically applies a technique which consists of a simple rotation of each bottle in order to standarize the layers of yeast (mothers of wine) spread inside. This movement suspends the cava yeasts' and results in a product with an elegant, lingering on palate, silky, smooth, mellow, full-bodied bouquet. The ageing tertiary aromas dominate along with varieties, and among them, chardonnay gives the characteristic aroma of roasted nuts. The color is golden, a raised tone, as befits evolved basic wines.

Service: It is advisable to serve in tall glasses flute or tulip type, at a temperature between 6ºC and 8°C and keep it in a bucket for consumption.

Storage: Upright in cool and not too dry.

Gastronomy: Recommended pairing with seafood, rice, pasta, white and light meat, even stews light to medium consistency.