Blend of xarel·lo, macabeu and parellada from old vines.

Tirage, April 2017.

Second fermentation with local Penedès yeasts (P29).

Minimum ageing four years in the bottle using the traditional stacking method and the crown cap.

Disgorged with expedition liqueur made from our xarel·lo wines.

Blend of xarel·lo, macabeu and parellada from old vines.

Tirage, April 2017.

Second fermentation with local Penedès yeasts (P29).

Minimum ageing four years in the bottle using the traditional stacking method and the crown cap.

Disgorged with expedition liqueur made from our xarel·lo wines.