Avant

Elaboration: The grapes are destemmed and subjected to cryomaceration to extract the primary aromas of the variety. A part ferments in stainless steel vats at very low temperatures, between 12-14°C. The other part ferments in new French and Balkan oak barrels, and is then aged on lees. This blended wine undergoes the second fermentation in the bottle, following the traditional method.

Type: Brut Reserve

Aging in bottle: More than 36 months

Type of grape: 10% Macabeu, 45% Chardonnay, 45% Xarel·lo

Graduation: 12.5% vol.

Ideal temperature: Between 6 – 8 ºC

Harvest: Manual in 20 kg boxes from mid-August to the end of September. Grapes from our oldest vineyard on the Can Bas estate, aged between 30 and 50 years and limited production.

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