Brut Nature

Produced using the Método Tradicional (traditional method), the wine undergoes its primary fermentation in temperature-controlled stainless steel tanks. The classic blend of Macabeo, Xarel·lo, and Parellada is then bottled with yeast and sugar for the secondary fermentation in the bottle. It is aged on its lees in the cool, dark underground cellars of Sant Sadurní d'Anoia for a minimum of 9 to 12 months. Finally, the bottles are disgorged and topped up without any added sugar (dosage), resulting in a bone-dry Brut Nature style.