Varietals: Made mainly with Monastrell, Pinot Noir and a lesser amount of Trepat.
Tasting: Half carbonic maceration that gives it an intense and bright cherry color, with a fine and light bubble in a marked crown. Good intensity of fruity aromas, pleasant to the palate with predominantly red fruits, pastry and creamy notes.
Gastronomy: A very personal cava ideal to serve with rice, carpaccio, appetizers and, of course, desserts.
2019 – 40% Monastrell / 40% Pinot Noir / 20% Trepat