Bottling Date: April 1998

Varieties: The native grapes of the Penedés region and used for the elaboration of Rosé wines: Monastrell and Tempranillo, from our own vineyards exclusively (210 Ha), harvested by hand.

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; the must is first left in contact with the skin for as long as needed so as to absorb colour.

2nd Fermentation: A minimum of two years in bottle, in underground cellars, at a natural and constant temperature of 15^oC.

Shaking (or stirring): Manually, on a shaking-table. (During aprox. 21-28 days)

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

Reducing Sugars: 18 gr./litre / 4 gr./litre

Total Acidity in Tartaric States: 8 gr./litre.

Pressure inside of Bottle: 4'8 Atmospheres.

Degree of Alcohol: 11'5 vol%

Serving Temperature: 4^oC to 6^oC

Organoleptic Characteristics: This is a classical Cava bubbles in fine strings and has a delicate taste. Colour, pale pink, satin-like and shiny.

Goes well with entrées such as melon with ham and hors d'oeuvres. Also goes well with semi-sweet desserts.