Peg Cava

Peg Cava is produced using the traditional method, which involves a secondary fermentation in the bottle to create its effervescence. This process, along with aging on lees, contributes to the wine's structure and aromatic profile. The grapes are harvested at a point determined to be ideal for sparkling wine production, aiming for a balance of acidity and sugar. The winemaking approach at Masia Vallformosa is expected to align with established Catalan traditions for Cava.