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A premium cava made using the strictest traditional method. Secondary fermentation takes place in the bottle, followed by 24 months ageing on lees before release. Suitable for vegans and vegetarians.It was here in this estate that Cava was born more than 100 years ago, thanks to the legacy of the Friars and the hard work of José Escriva de Romaní, a man of merit who turned his noble title into a famous Cava brand. Here we met our match with high quality grapes and we simply couldn’t resist. Our Cava bottles are now maturing in the cellars following the Traditional Method also known as champenoise and are waiting for you to crack them open!
Fine and elegant with a surprisingly balanced aged bouquet. Full, creamy texture and lingering aftertaste. Ideal as an aperitif, with soft cheese, nuts, dried fruits, fish and seafood.
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