Planned launch: March 2022

Type of wine: Dry White

D.O.: Cava

Variety: 30% Xarel·lo, 10% Parellada de Muntanya, 30% Chardonnay and 30% Old Macabeo.

Planting: Xarel·lo and Macabeo drive in traditional Vas, the other varieties.

Year of planting: Xarel·lo 1954 – Macabeo 1908 – mountain pairing 2002 – Chardonnay 1985

Situation: Xarel·lo and Macabeo in the pre-coastal depression of penedès. At 216 meters altitude. Mountain parellada in the Font-Rubí massif at 675 meters high, chardonnay in the Plana del Morgades, Banyeres at 150 meters high.

Orientation: Northeast – Southeast

Pending: Flat

Viticulture: Ecological, precision. Yields between 4,000 and 6,500 Kg / Ha

Vintage: 2019

Harvest: from 2nd September to 1st October. By hand selecting the grapes, in boxes of 15 Kg. Refrigerated in the same vineyard up to 6-8 degrees, with oxygen deficiencies.

Fermentation: At low temperature and in stainless steel tanks.

Ageing: Minimum of 25 months.

Climatology: Warm and dry year as a whole, with some colder weeks in late winter and early spring. Sporadic rains in spring, and later strong heat strokes in early summer. Summer with the same tonic of heat and scarce rain and with a very high solar irradiation.
The upper area of Font-Rubí, where the parellada is planted, because it surrendered to the effect of thermal inversion did not have the drop so accused of end-of-winter temperature, instead it was affected by heatwaves and high temperature and sunlight during the summer.

Vintage 2019:
Year of special conditions, with late sprouts and strong heat strokes in early summer. Luckily the effect of the extreme temperature was relieved by the reserve of water that had given the rains of April and May and also by the care that was taken when doing the pruning work in green in a gentle way without stripping too much of the grapes for fear of leaving it exposed in excess. The growth of the vines remained active until smallpox, always but in a moderate way and maintaining the balance with the evolution of the grapes which in all varieties had a fast maturation, favoring the maintenance of freshness, primary aromas of fruit and acidity. Due to the effect of the weather conditions on the mountain, it was the parellada grape that had the most accelerated maturation reaching very high sugar content compared to its usual level.