A blend of 50% Trepat, 30% Monastrell and 20% Pinot Noir with extended aging on the lees (minimum of 30 months). All aging and second fermentation is done under real cork; all riddling and disgorging is also done by hand. Residual sugar is less than 9 grams per liter.

Aromas of red fruits mingle with floral notes and spice. The palate is structured, fruity and complex; fine bubbles keep it lively.