Half way between Sant Sadurní d'Anoia and Vilafranca del Penedès, in the heart of this region, we come across the Cava (champagne type sparklings wine) in which by means of the method called Champenoise, our bottles will go though the second fermentation, the repose in rhyme, the shaking in consoles and wait till the right moment for the "degorge" to label it and commercialize.

Beginning with the blending of the three varieties of grapes: Xarel.lo, Macabeu and Parellada, passing through the first fermentation, the print run and the process into Cava, these are the result bottle after bottle of our experience. We select each of the elements that take part in this process: Bottles , leavens, the stoppers, the labels, an so on until we get a liquid that, in the end, does not hide any of the characteristics of the former wine, young and fruity, which we had bottled two years ago.