After a careful winemaking process, the wines are selected for the blend which best represents the character of our cellars. Since then, the yeasts are responsibles for foam formation and transformation, as by magic, of the wine into cava.

The bottles rest in our underground cellars, protected from vibrations and light, not less than 15 months. It is in this aging process which defines the organoleptic profile.

And waking, disgorging process, diveded between between craft and technology, is responsible for dressing the cava with our personality characteristic by adding this unique expedition liqueur.