Bottling Date: April 1997

Varieties: 85 % Chardonnay, 15 % Macabeo, Xarel.lo and Parellada. After more than 50 years of experience with the traditional Penedés varieties and a detailed studies of cultivation of our Chardonnay vines, we have elaborated this cava. Waiting 10 years until our vines reached their qualitatively optium yield point and achieved an unmistakable aromatic personality of this world-renowned variety, before bringing forth what is one of the best whites.

Denomination of Origin: Cava (from the Catalonian Penedés region)

Basic wine: Made only from flowered must and first pressings - only 45% of yield in a pneumatic-banded press. As the harvest was done when sugar / acidity proportion and ripe point of the grapes where optimum, no corrections were necessary at the cellar.

1st Fermentation: At 16^oC, in stainless-steel vats.

2nd Fermentation: 30 months in bottle, in underground cellars, at a natural and constant temperature of 15^oC.

Shaking (or stirring): Manually, on a shaking-table

Type of Bottle: Champagne-type bottle, 75 cl. capacity.

Reducing Sugars: 0'6 gr./litre.

Total Acidity in Tartaric States: 5'66 gr./litre.

Pressure inside of Bottle: 4'8 Atmospheres.

Degree of Alcohol: 12 vol%

Serving Temperature: 5^oC to 7^oC

Organoleptic Characteristics: Colour is very pale straw-yellow, with an abundance of small and persistent bubbles. Good pearls and good crown. Very clean aromas and strong fruity taste with fine and delicate flower-like base. Wide back-of-the-nose flavour, powerful and complex. Good structure and well-balance in the mouth. Tasty and smooth with an intensity of tropical fruitness background.

This is a good cava that can be sipped at anytime for its elegance and personality so permit. Also recommended with liver-pastes, souffles and mild dishes.

Viticultural characteristics: This variety is planted on argillaceous-calcareous soil. The structure is 20% deep, fine soil and 80% with an elevated gravel content. The terrain is open, which is important for good radical respiration and reduced water retaining power. This is very important for the quality of the grapes.

The planting frame is narrow, composed of some 4,000 vines per hectare. This facilitates the production of some 7,000 kg./hectare being better distributed across the plants since production is improved due to the decreased load.

The summer of 1993 was quite dry but the region's good relative atmospheric humidity, thanks to its proximity to the sea, favoured the transpirations of the vines using solar energy to the maximum for the synthesis of sugar, acids, aromas, etc.

During the harvest we picked a very healthy and balanced grape reaching a probable grade of 10.7 with a sulphuric acid content of 4.80 gr./l.

In the preparation of the base wine the output is only 45% to ensure that the grape juice is truly the "flower" of the must.

Awards:

• Gold Medal Gastronomia S.XX (Madrid 1.994).
• Bronze Medal (Vinitaly 1.994)
• Gols Star - Guía de Oro de los Vinos de España 95 and 96. Andrés Proensa.
• Cava selected by the Spanish Olimpic Comité (COE) in the Olimpics Atlanta '96
• Los Mejores vinos José Peñín 98.
• Médaille de Bronze - Chardonnay Du Monde - France 2000

Marketing: As an exclusive product is marketed to the best Restaurants, delikatessens and fine wine shops.

Exports are mainly concentrated to E.E.C. Countries and Japan.

Our sparkling wine was chosen by the Spanish Olympic Committee for the 1996 Olympics in Atlanta.