After a careful selection of traditional grapes Xarel.lo, Macabeo, Parellada and Chardonnay ( only for the Reserva ), it’s gently pressed to extract the best run juice that is later fermented at low controlled temperatures with its lees to extract the best out of it.
 
The second fermentation and aging is made in bottles following the Champanoise method for at least 30 months to obtain its extreme finesse and elegance well known for its consumers.