If you taste this 100% Xarel-Lo blind, you would not believe it comes from a hot region. It has a round, buttery texture balanced by vibrant citrus acidity, all tied together with incredible minerality. Unlike many of the lesser cavas, Xarel-Lo is truly an exceptional grape with the potential to shine.

Grapes are hand-harvested at three optimal ripeness stages. The first harvest (65% of the total) is fermented in stainless steel and aged in a demijohn for 3-4 months. The second harvest (25%) undergoes a short skin maceration before fermentation, then is pressed and aged in a demijohn for 3-4 months. The third harvest (10%) is macerated on the skins for 3 weeks during fermentation and aged for 4 months in a 500-liter oak barrel. The final blend is bottled unfined, unfiltered, and without any added sulfur.