Single variety xarel·lo cava from the Castellet vineyard.

First fermentation in French oak barrels for 7 months with regular stirring.

Tirage, June 2014.

Second fermentation with local Penedès yeasts (P29).

Minimum ageing seven years in the bottle using the traditional stacking method and the cork cap.

Disgorged without the addition of expedition liqueur or sulphites.