The Chardonnay grapes are fermented with selected yeast in 225 litre French Allier oak barrels. The wine is then given a weekly batonnage for the first three months then fortnightly for the next 6 months as it ages on its lees. Next the wine is removed from the barrels to make the coupage with the Macabeo and Parellada wines that are fermented in stainless steel tanks. Lastly the second fermentation takes place in bottle, where the wine aged for more than 60 months.
With this cava, the winemaker has created a wine with primary and secondary notes of fine wood such as oak combined with the oak aromas (vanilla, coconut) that give it a unique personality.
This is a cava with body and substantial aromatic complexity and should be served at 6-8oC. It is therefore ideal to drink with all kinds of cheese, especially blue cheeses), smoked fish, cream of pumpkin soup, foie gras etc.