Bottling Date: April 1998

Varieties: Native grapes of the Penedés region of Catalonia, Parellada, Xarel.lo, and Macabeo. Exclusively from our own vineyards (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.

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

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

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

Reducing Sugars: 18 gr./litre / 8 gr./litre

Total Acidity in Tartaric States: 6'5 gr./litre

Pressure inside of Bottle: 4'8 Atmospheres.

Degree of Alcohol: 11'5 vol%

Serving Temperature: 4^oC to 6^oC

Organoleptic Characteristics: Has a straw-yellow colour with bright golden tinges. An abundance of small and persistant bubbles, a good crown and good pearls. Its aroma is very clean, powerful and classical, with a fruity back-ground and delicate floral overtones. Well-balanced in the mouth, tasty and smooth with an intensity of flavour. Well-rounded and with good taste-persistance.

Its goes well with baked and grilled fish and white meats.

Marketing: Exclusively to restaurants, delikatessens and fine wine shops. Exports are mainly concentrated to E.E.C. Countries and Japan.