Xarel·lo, Parellada & Macabeu.
The vines come from different quality wine regions. From Old Vins Xarel-lo in Penedès, to vines of Parellada & Macabeo from Conca de Barbera at 600 metres of altitude.
The base vinification is all done separately for each of the grape varieties. Done at low temperaturas with the absolute mínimum use and impact of sulphur. Before the second fermentation in bottle, the blending is done. The traditional Champagne method is used for the second fermentation with extended lees ageing for an absolute mínimum of 18 months.