Celler Vell - Traditional sort

We follow the most rigorous cava production method using the region’s typical grape varieties –Xarel.lo, Macabeu and Parellada– for this category of cava, and enhance its quality by incorporating certain technological advances:

• We use first-pressing wines, which undergo controlled fermentation in stainless steel tanks at a constant temperature, to preserve the original properties –the flavour and bouquet– of Penedès’ must.
• We select the most appropriate quantity of sugar and yeast to achieve an optimum second fermentation, with all that it entails: fine, regular bubbles, persistent crown, etc.
• We use dosage with a clean, clear bouquet and flavour (no essences are used), which does not mask the qualities of the cuvée base wine but helps bring them out and combines them to perfection.