AGING: Aged for a minimum of 30 months on the lees, providing great aromatic and palate complexity with mature fruit nuances and elegant notes from extended aging.

VIEW: Straw yellow with golden-copper reflections. Fine, persistent bubbles with a well-maintained crown and medium tears.

BOUQUET: On the nose, aromas of ripe fruits (banana, peach, baked apple), citrus, and long-aging notes such as sweet spices, dried fruits (almond, walnut), dry yeast, mushroom, and pastry (cream, brioche), over hints of dried flowers and hay.

MOUTH: Creamy and well-integrated bubbles with a silky texture. Rich and polished from the aging, balanced by citrus acidity (dried mandarin peel, grapefruit). Flavors of candied fruits (apricot, apple) with a subtle earthy finish and a refreshing balsamic-herbal aftertaste.

FOOD PAIRING: Versatile cava, ideal from start to finish of a meal: cold and hot starters, braised meats, baked fish. Also an excellent aperitif on warmer days.