Produced from grapes grown in the heart of Sant Sadurni d'Anoia, the birthplace of Cava, among the high altitude hills of the subregion of Espiells. The grapes are harvested early to maintain naturally fresh, crisp acidity and are then fermented in temperature controlled stainless steel to maintain the optimum of bright fruit aromas. All of the red grapes see cool pre-fermentation maceration prior to bleeding. There is no press wine used in the base. The base wines are then blended and bottled with a bit of yeast to age for 18 months on lees prior to disgorging. The dosage is made with the most neutral flavored liquor to allow the flavor of the original grapes to shine. Total residual sugar: 8 gm/liter.