Fun, slightly mischievous, occasionally sweet, gives off an earthy mineral aroma and loves brunch immensely. Sustainable. Hand-harvested. A mild first press is clarified and taken to the fermentation vats. The wine is then blended and bottled for the second fermentation. Aged a minimum 14 months on lees. The bubbles are fine and persistent at 5.6 bar of atmospheric pressure. An absence of Xare-lo in the blend makes this a less earthy, fresher, more elegant style of Cava.