45% Xarel-lo, 30% Parellada and 25% Macabeo. Produced from estate-grown, hand-harvested grapes, this Cava was bottled using yeast from the Oenologist Institute of Champagne. Second fermentation commenced in bottle, which took three months at 57 degrees F. The wine is aged in the bottle for at least 16 months before disgorging and is disgorged several times per year, so length of time on yeast varies. All bottles are marked with a disgorgement date on the back label.
Dosage added (8.5 gm/liter). Total residual sugar: 9.9 gm/liter.