Brut
Grapes: Xarel·lo, Macabeo, Parellada
Residual Sugar: between 10 to 12 g/l
Aeging: Mín. 12 months
Brut Nature
Grapes: Xarel·lo, Macabeo, Parellada
Residual Sugar: between 2,8 to 4 g/l
Aeging: Mín. 14 months
Rosé
Grapes: Trepat
Residual Sugar: between 10 to 12 g/l
Aeging: Mín. 12 months