Grape variety: Macabeo & Xarel·lo

Production: Cava de Guarda Superior with at least 25 months of lees aging; Brut Nature without dosage; separate vinification of each grape variety and plot; hand-harvesting at dawn; only Mosto flor (approx. 40% yield); natural cold sedimentation; tirage in the first months of the year; second fermentation and long bottle aging at a constant low temperature.

Origin: Organically farmed plots in Utiel-Requena, Spain

Vineyard: Traditionally cultivated as bush vines ( en vaso ) Macabeo and Xarel·lo vineyards; organic cultivation; plot selection according to freshness, acidity potential and aromatic expression.

Soils: Calcareous, sandy-loamy soils of medium depth — perfect basis for fresh, precise base wines with a fine structure.

Orientation: Different plot locations depending on the variety and microclimate

Climate: Continental-Mediterranean with warm days, cool nights and significant temperature differences — ideal for preserving acidity, aroma and elegance in the base wine.

Vinification: Gentle pressing of the chilled grapes without destemming or crushing; exclusively musto flor; natural pre-clarification by cold without fining agents; temperature-controlled fermentation of each batch; final blending after sensory evaluation; tirage in winter; 25 months of bottle aging on the lees.

Alcohol content: Not specified (typically 11.5–12% vol.)

Tasting note: Pale straw yellow with golden reflections. On the nose, elegant yeasty notes, brioche and pastry aromas, accompanied by delicate vanilla nuances and fresh, clear fruit. On the palate, fine, persistent perlage with pronounced creaminess, complex structure and a dry, precise finish — typical of high-quality Brut Nature Cavas.

Food pairing suggestion: Ideal with oysters, scallops, goat cheese, sashimi, grilled fish, creamy risottos or as a purist aperitif for lovers of dry, clear Cavas.