Winemaking: The second fermentation is done inside the bottle following the traditional method. The bottle is closed with a metallic cap. 14 months are the minimum ageing. Ageing is done in horizontal position and manually placed.

Traditional disgorging at room temperature, done with a semi- manual machine without freezing the neck of the bottle.

Tasting Notes: These cavas are matured for at least 15 months and are pale yellow with green reflections. They follow the same process of elaboration until they are disgorged. They have a fruity bouquet with tones of maturity. The first sensation on the palate consists of white fruits, a light touch of toast and a delicate freshness due to a perfect blending of traditional varieties, giving way to a creamy sparkling sensation which is the trademark of the caves Miquel Pons.