Crisp and refreshing, with vibrant acidity, flavors of lemon zest, orchard fruit, and a gentle mineral character that carries through to a clean, lively finish.

Macabeo, also known as Viura, is the principal grape used to produce Cava, providing the bright acidity that forms the backbone of Spain's sparkling wines. In this vineyard, it is grown in clay soils over limestone, and a low-intervention winemaking approach emphasizes the wine's freshness and lively character.

The vineyards are organically farmed and certified, with vines averaging 25 to 40 years of age. The wine is fermented with native yeasts in stainless steel tanks, then aged in concrete tanks. The grapes come from dry-farmed, bush-trained (gobelet) vineyards planted 25 to 40 years ago, with no irrigation.