Brut

Grapes: Xarel·lo, Macabeo, Parellada

Residual Sugar: between 10 to 12 g/l

Aeging: Mín. 10 months

Rosé

Grapes: Trepat

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