Made from Macabeo (20%), Xarel·lo (65%), and Parellada (15%). After fermentation and 12 months of aging in chestnut wood, the wine matures in the bottle for 13 years. This bone-dry, complex cava without dosage offers aromas of toast, toffee, vanilla, nuts, and a hint of smoke. On the palate, creamy and elegant with a fine structure, subtle mousse, and a long finish. Perfect with Jamón Ibérico, seafood, fish with butter sauce, or gambas pil pil.
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