This cava is bright, with a considerable detachment of bubbles. Carbon dioxide forms a persistent foam in the cup for a long time. Its color is straw yellow.
Intense aromas of tertiary fermentation of second fermentation like bakery combine with the aromas of first fermentation and give it its own character.
In the mouth it is soft and silky, its carbonic gas gives it freshness and vivacity, keeping its persistence in the mouth for a long time.
The ideal companion of rice with fish, mixed rice, capon and pularda, quail and partridge, rabbit and hare, crustaceans, cured sausages, entrecote, steak and sirloin, cured ham, shellfish, duck, white fish, fish with sauce and baked chicken.
Its history goes back more than 50 years ago and it was the first winery to produce a wine of needle in Spain, the Reynal and is also the first winery Biodynamic Organic certified.